Ingredients
- 1 cup water
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup ¼ lb. butter
- 1 cup all-purpose flour
- 4 eggs
- 1/4 teaspoon lemon extract
- Canola Oil for frying
- 1/2 cup powdered sugar, sifted
Make it step by step
- In a 3 to 4-quart pan combine water, salt, granulated sugar and butter over low heat; cook, stirring until butter is melted. Increase heat to high and bring mixture to a rolling boil. Add flour all at once and remove from heat.
- With a spoon, beat until mixture is smooth and thick and pulls away from side of pan. Add eggs one at a time, beating well after each addition, until dough is smooth and shiny. Stir in lemon extract and let cool.
- Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat to 375 degrees on a deep frying thermometer.
- Meanwhile, spoon half the dough into a large pastry bag or cookie press fitted with a large star tip. Squeeze a 7 to 9-inch ribbon of dough into hot oil; slice off. Cook 2 or 3 ribbons at a time until well browned (about 5 minutes).
- Remove churros and drain on paper towels. While warm, sprinkle churros liberally with powdered sugar. Serve immediately. Makes 1 1/2 dozen churros.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Alejandro Duarte, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.