Mini Churros

Name: Mini Churros
Cook time: 1 hr
Total time: 1 hr
Yield: Makes about 70 pastries
Ingredients: About 2 quarts olive oil (not extra-virgin) or vegetable oil; 1(1-inch-wide) strip orange or lemon zest; 2 cups water; 1/4 teaspoon salt; 2 cups all-purpose flour; 1/2 cup coarse sugar crystals or granulated sugar or cinnamon sugar (1/2 cup sugar with 1 tablespoon cinnamon); Warm chocolate sauce (see cooks' note below); Equipment: a deep-fat thermometer; a metal or plastic churro-maker fitted with a 5/8-inch star opening

By Shelley Wiseman

November 19, 2008

Image may contain Food Confectionery Sweets and Plant

Photo by Romulo Yanes

These Mexican treats taste best when they are freshly fried (though we have given you some prep-ahead options), so make them when friends and family are gathered around for the holidays. Once the churros are made, everyone can get in on the action, dipping them in a choice of sugars and/or an easy warm chocolate sauce.

Cooks notes:

•Churros can be piped, but not fried, 2 hours ahead and chilled, covered with plastic wrap, or 1 week ahead and frozen (first on baking sheets, then stored in sealable bags); thaw 30 minutes before frying.
•To make chocolate sauce, bring 1/2 cup heavy cream to a boil and remove from heat, then stir in 3 1/2 ounces finely chopped bittersweet chocolate until smooth.

Recipe notes

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