| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Ground nutmeg |
| 1/3 |
c |
Plus 2 tablespoons all purpose flour |
| 1/3 |
c |
Water |
| 1 |
tb |
Butter |
| 1/4 |
ts |
Grated orange peel |
| 1 |
pn |
Salt |
| 1 |
|
Egg |
|
|
Vegetable oil; (for deep frying) |
INSTRUCTIONS
Combine sugar and ground nutmeg. Spread on plate.
Combine flour, water, butter, orange peel and salt in medium
saucepan. Stir constantly over low heat until dough forms ball and
leaves film on bottom of pan, about 2 minutes. Remove from heat.
Transfer to processor. Blend in egg.
Heat oil in deep skillet to 350F. Spoon batter into pastry bag fitted
with 1/4-inch star tip. Working in batches, pipe batter onto oil in
about 4-inch-long ribbons. Fry until golden brown, turning
occasionally, about 3 minutes. Transfer to paper towels and drain.
Turn churros in sugar mixture and serve.
Makes about 10.
Bon Appetit May 1992
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