In Mexico, this irresistible delicacy can be enjoyed at any time of the day: with hot chocolate for breakfast, with coffee as a snack, or as dessert for dinner.
Ingredients for 4 people
- 225ml water
- 1 lemon peel
- 6 tablespoons butter
- 1/8 teaspoon salt
- 115g flour
- 1/4 teaspoon ground cinnamon, a little more for sprinkling
- 1/2 to 1 teaspoon vanilla essence
- 3 eggs
- Vegetable oil for frying
- Powdered sugar for coating
Add water and lemon zest to a large pot. Bring to a boil, add butter and salt, and cook for a few seconds until butter melts.
Add the flour (all at once) along with the cinnamon and vanilla. Remove the pot from the heat and stir quickly until the mixture reaches the consistency of mashed potatoes.
Add eggs one at a time and mix with a wooden spoon. Keep stirring until there are no lumps.
Pour about 2.5cm of oil into a large, deep frying pan. Heat oil to 180°C or 190°C or until bread cubes are fried within 30 seconds.
Place the batter into a star-shaped piping bag. Make churros about 13 cm long and place them directly into the oil, leaving space between them as they will expand when fried. You may need to fry it in 2-3 batches.
Fry the churros for 2 minutes on each side or until golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
Sprinkle generously with sugar and sprinkle with cinnamon. Serve warm or at room temperature.