Dish · mexican
Churro
Choux-style dough is piped through a star tip into hot oil, fried until ridged and crisp, then rolled in cinnamon sugar.
Where it comes from
Churros' origin is disputed: one account credits Spanish shepherds frying dough on the trail, another ties the technique to Chinese fried dough carried by traders. The ridged shape comes from the star tip used to pipe it.
What cooks argue about
Cooks argue over oil temperature: too hot and the ridges char before the inside cooks, too low and the churro soaks up oil and turns greasy instead of crisp.
Versions
Nobody has published a churro here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
butter
cinnamon
vegetable oil