Ingredients
Vegetable oil ,or canola oil or corn oil, for frying
1cupwater
3tbspunsalted butter
1½tbspgranulated sugar
½tspsalt
½tspvanilla extract
1cupall purpose flour
1largeegg
1cupsugar
2tspground cinnamon,optional
Preparation
Fill a large pan with oil over medium heat. Heat oil to 365 degrees F.
Meanwhile, in a separate saucepan, combine water, butter, sugar, and salt over medium heat. Stir frequently until butter is melted and the mixture comes to a boil.
Once the mixture is boiling, add vanilla extract and flour then reduce heat to low. Stir until the mixture forms a ball. Remove from heat and allow to cool for several minutes.
After cooling, add egg and stir well until combined. Use a spatula or wooden spoon to continue to stir until the egg is combined. The mixture will resemble gluey mashed potatoes when finished.
Transfer the dough to a sturdy piping bag fitted with a large star tip.
Once the oil has reached 365 degrees F, carefully pipe a 4-inch line of the dough into your oil.
Only fry about 2 to 3 churros at a time to keep the oil temperature from dropping too drastically.
Fry for about 90 seconds on one side then use tongs to turn over and cook on the other side for another 90 seconds until golden brown and cooked through.
Transfer to a paper towel-lined plate once cooked and allow to cool for one minute.
Meanwhile, combine sugar and cinnamon for topping and stir well. Place in a large shallow bowl and once cooked churros have had a minute to cool, roll through cinnamon or sugar.
Make sure that the temperature returns to 365 degrees F before frying subsequent batches of churros.
Best when served warm.
