State Fair Churros Recipes

STATE FAIR CHURROS

Steps:

• Prepare to fry churros by heating the oil in a pan (1- 1 1/2") to 360°F To make churro dough, heat water, margarine, and salt to rolling boil in 3 quart saucepan; stir in flour.
• Stir vigorously over low heat until mixture forms a ball (about 1 min); remove from heat.
• Beat eggs all at once; continue beating until smooth and add to saucepan while stirring mixture.
• Spoon mixture into a cake decorator tube with a large star tip.
• Squeeze 4" strips of dough into hot oil.
• Fry 3 or 4 strips at a time until golden brown, turning once every 2 minutes on each side.
• Drain on paper towels.
• Mix sugar and cinnamon; roll churros in sugar or dump it on the pile.

FIVE-SPICE CHURROS

Steps:

• Fill a large heavy pot with 2 inches of oil and bring to 350 degrees F on a deep-frying thermometer. Fit a pastry bag with a large star tip. Line a plate with paper towels.
• Meanwhile, combine the 1/2 cup sugar, cinnamon and five-spice powder on a large plate.
• Combine the butter, salt, the remaining 2 tablespoons sugar and 1 cup water in a medium saucepan and bring to a boil over medium heat. Add the flour and stir vigorously with a wooden spoon until the mixture forms a ball. Take off the heat and add the eggs one at a time, stirring vigorously after each addition. Spoon the batter into the prepared pastry bag.
• Working in batches, pipe approximately 5-inch lengths of batter into the hot oil, cutting the ends free from the piping bag with a paring knife. (Do not overcrowd the pot.) Fry until deep golden brown all over, about 6 minutes. Transfer to the lined plate to drain very briefly, then transfer to the plate with the five-spice sugar and turn to coat. Serve immediately.