As I write this, I am listening to my son, The Musician play the cello. He has had it for 4 days. He is playing Bach. Yup, Bach. He has been playing the violin for four years and thought he’d like to take up another string instrument. The cello is a different clef and a different arm/hand position, but that hasn’t stopped him. Sometimes I am amazed at how much talent that boys has. He can pick up anything and play it.
He also likes to think of himself as an accomplished cook, but I think of him more as a cook in training. Things don’t always turn out exactly like recipes suggest. Last week, he came home with a Spanish assignment 50/50…a report on churros with an accompanying recipe. He asked pretty please if he could make them. I figured if I stood right there and supervised everything, it would be okay. And it was. He did a fabulous job and the churros were pronounced “as good as Costco’s,” which in my kids’ estimation is pretty darn good.
Churros are really easy. From start to finish took no longer than 30 minutes. The dough is piped through a large star tip into hot oil, then the lovelies are rolled in cinnamon and sugar.
(from my son’s Jr. High Spanish class)
1. Info for Churros by My Son
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Churros by My Son
- 1 cup water
- 2½ Tbsp sugar
- 2 Tbsp oil
- 1 cup flour
- 1 quart oil for frying
- 1 Tbsp cinnamon
- Mix the cinnamon and ½ cup of sugar in a shallow plate and set aside.
- Put the oil in a deep fryer or skillet and heat to 375 degrees.
- In a small saucepan over medium heat, combine water 2½ Tbsp sugar, salt and 2 Tbsp oil.
- Bring to a boil and remove from heat.
- Stir in flour until mixture forms a ball.
- Pipe strips of dough into hot oil using a pastry bag with a large star tip.
- Fry until golden.
- Drain on paper towels.
- Roll in cinnamon and sugar while still warm.