As I found myself standing over a newly purchased fryer at 1 a.m. last night, I couldn’t help but laugh.  My high school years were filled with requests for my mom to please make her fried rice or eggrolls for some potluck.  At the time I did not think about the late night or early morning that it would cause her, especially when I would forget to ask her in advance and she would inevitably have to defrost something to make the dish requested.  So here I was, with short notice to help make churros.  I had never made churros, didn’t have a recipe, and of course, this counts for a grade in her Spanish class.  I could see that this was the start of payback for all my years of being a kitchen airhead.

Thank goodness for the internet!  A quick google search gave me a few recipes to start with.  Unfortunately they all required a fryer or at least an oil thermometer so that I can regulate the heat.  Fortunately there is a kitchen store in the outlets near us and we slid in just before closing.

With our newly acquired fryer, we thought fried chicken wings would be a logical choice for dinner.  I’ve made plenty with our last fryer and they were quick and easy so I could focus on the churros.  Disaster struck.  The wings were not frying like they should be.  It looked like this fryer had a lower max temp than the last one.  Instead of 8 minutes a batch, it was taking 25.  I sent my sweet husband and dear daughter out to walk the dog and I suddenly realized that I completely missed the dot on the temperature and while I thought I was frying at 375 degrees, it was actually more like 225!  After a self-inflicted “you should have had a V8” slap to the forehead, I switched out the oil and cranked it up to the proper 375.  We laughed about it but I was so glad that I figured it out before I tried to drop Churros in there!

So here is the recipe we went with.  I’ll have to try it sometime with a Mexican hot chocolate dipping sauce, but that was more than I was ready to tackle at midnight.  Instead, I made some extra churros (you know, just to test them to make sure they would be ok for the kids) and served them warm with Breyers Vanilla ice-cream.  Oh boy they were good!  I hope you enjoy them as much as we did (they were so good we’re making more tonight).

1 cup water
1/3 cup butter
2 tablespoons packed brown sugar
½ teaspoon salt
1 cup all-purpose flour
1 egg
½ teaspoon vanilla
Vegetable oil
¼ cup granulated sugar
¾ teaspoon ground cinnamon
  1. In a medium saucepan, combine water, butter, brown sugar, and salt.  Bring to boiling over medium heat.  Add flour all at once, stirring vigorously with a wooden spoon.  Cook and stir until mixture forms a ball and pulls away from the sides of the pan.  Remove from heat.  Cool for 10 minutes.  Add the egg and vanilla, beating well with a wooden spoon.
  2. Heat 3 inches of oil in a deep saucepan to 375 degrees F.  Use a piping bag with a star tip to carefuly pipe 1-inch logs into the oil.  If you don’t have a piping bag, you can use a zip-lock bag and snip a corner off.  Use a clean pair of scissors to cut the batter and drop them into the oil.  Watch out for splattering!  Fry a few logs at a time in deep hot oil until golden brown on both sides.  Drain on paper towels.
  3. In a medium bowl (I used a pie tin), combine granulated sugar and cinnamon.  Roll warm churros in the cinnamon-sugar mixture to coat.