Monday, 25 June 2012


I spent Saturday afternoon squeezing myself through the crowds of Portobello market- which I must say since I last visited a few years ago was slightly disappointing.  I was hoping to find a few antique gems but instead stumbled across lots of random odds and sods . However the silver lining is there was a food stall selling Spanish churros and it was delicious! Here is a snap I took with our little pot of hot dipping chocolate an' all! Apparently they are super quick and easy to make so I will have to try my own at home soon!


Here's the simple recipe-

  • 1 cup white flour
  • 1/4 tsp baking powder
  • 1 cup water
  • 1 Tbsp vegetable oil
  • 1/8 tsp salt
  • 1 tsp granulated sugar
  • oil for frying
  • several Tbsp granulated sugar to sprinkle or honey 

    Pour vegetable oil, such as canola or corn oil into a large heavy bottomed frying pan. Make sure there is about 2 inches of oil in the pan to cover the churros. There should be enough oil so that they float freely while frying. Set pan aside.
    In a medium sauce pan, pour 1 cup water. Add oil, salt, sugar and stir. Bring water to a boil.
    While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, since it is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir.
    Once water boils, remove saucepan and begin heating oil in frying pan.
    Slowly pour boiling water from saucepan into flour mixture - stirring constantly with a fork until it is a smooth dough without lumps.
    Note: Dough should not be runny like a batter, but rather a sticky smooth dough.
    Immediately spoon dough into a churrera (a large cookie press) or pastry bag.
    Carefully squeeze dough into hot oil (350-375F degrees) and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain.
    Once drained, cut into manageable lengths. Sprinkle with sugar or drizzle with honey and serve.

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