If you've picked up Issue 3 of The Simple Things, then we're pretty certain that you'll have been tempted by our piece on one of the world's most finger-lickingly great street foods, Churros. Our friend, top photographer Mowie Kay, made these deep fried donuty fingers of loveliness – a Spanish staple – look hugely tempting, but we did save the best until last – the recipe!
But before we arm you with that, a little history... the Churro is surprisingly ancient and its story begins centuries ago in China, rather than Spain. Apparently, visiting Portuguese merchants were so enamoured of the Chinese breakfast dish Youtaio, which translates as 'oil fried devil', that they imported it to Europe, where the traditional dusting of salt was replaced with that much sought-after 'white gold': sugar. A rich chocolate dipping sauce, powered by the booty that the Conquistadors brought back to Europe from South America, was then added and a legend was born.
To give the Churros their traditional shape, you'll ideally need a piping bag with a large 'star' nozzle. However, in a pinch, you can simply snip the corner off a clean plastic bag...
Churros with chocolate sauce
For the churros:
- 125g self-raising flour (125g)
- 125g plain flour (125g)
- pinch of salt
- 2 tbsp of olive oil
- 400ml boiling water (400ml)
For the chocolate sauce:
- 200g good quality dark chocolate (we like Green & Blacks)
- 80g caster sugar (80g)
- 100ml double cream
- 50ml hot water
Plus, more caster sugar for dusting the fried churros!
- Preheat a deep fat fryer to 170°C.
- Place the chocolate sauce ingredients into a 'double boiler' (a heat-proof bowl over a pan of boiling water) or a microwaveable dish, and heat slowly, stirring until melted and smooth, then keep warm.
- To make the Churros, sieve both of the flours into a bowl, then add a pinch of salt.
- Whisk the olive oil and boiling water together.
- Make a well in the centre of the sieved flour and slowly add the oil/water mix, beating the mixture steadily until you end up with a thick paste.
- Fill your piping bag and, very carefully, pipe three or four lengths of the mixture into your deep fat fryer, keeping the nozzle close to the oil to minimise the chance of any splashing. You can use a pair of kitchen scissors to snip the mixture off to length...
- Fry each batch of Churros for three minutes or until golden brown, then remove and leave to drain on kitchen roll.
- After you've fried all of the mixture, while they're still warm, dust your Churros with some caster sugar and serve with the chocolate sauce.
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