| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mexican | Dessert | 16 | Servings |
INGREDIENTS
| Oil, for frying | ||
| 1 | c | Water |
| 6 | T | Butter |
| 1/8 | t | Salt |
| 1 | c | All-purpose flour |
| 3 | Eggs | |
| 1/4 | t | Cinnamon |
| 1 | c | Powdered sugar, approx |
INSTRUCTIONS
Date: Fri, 1 Mar 1996 09:52:55 -0600 From: mkeri@cln.etc.bc.ca (Mike Keri) Recipe By : Rosilyn Pour oil 1 inch deep into a 10 inch skillet. Heat to 370 degrees. Bring water to boil in a 2 quart saucepan. Add butter and salt. Heat until butter is melted. Add flour all at once; remove from heat. Beat until mixture is smooth and is the consistency of mashed potatoes. Beat in one egg at a time. When smooth, beat in cinnamon. Turn mixture into a pastry bag fitted with a large star tip. Squeeze directly into hot oil, making churros about 8 inches long. Cook 3 or 4 at a time until a deep golden brown; turn occasionally. Drain over skillte, then on paper towels. Sift powdered sugar over churros. Serve immediately. Do not store. Makes 16 churros. Variation: (This came from Lydia Rodriguez.) Use 1 cup granulated sugar mixed with 1/2 teaspoon cinnamon instead of powdered sugar. Per serving: 1714 Calories; 82g Fat (43% calories from fat); 30g Protein; 216g Carbohydrate; 726mg Cholesterol; 1132mg Sodium NOTES : These were brought to Mexico by the Spainards. These crullers are often served with hot chocolate in Mexico. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 46.3mg
Sodium: 32.7mg
Potassium: 22.9mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: <1g
Protein: 2g