They are normally eaten for breakfast dipped in champurrado or café con leche.
This recipe is from my Lone Star Legacy Cookbook.
- 3/4 c
- 3 Tbsp
- butter, cut into pieces
- 1/2 tsp
- 1 pinch
- grated nutmeg
- 1-1/4 c
- 3 large
- oil for frying
- 1 c
- powdered sugar
- 1 Tbsp
Bring to a boil until butter is melted.
Remove from heat
I use a wooden spoon, but you can use your electric mixer dough or paddle hooks if desired.
Continue to beat until thick and glossy.
Set aside to cool.
Heat to 350º. If you don't have a thermometer, wait until oil is slightly rippling (just beginning to boil)
Continue squeezing 6" lengths of dough into hot oil until pan is 1/2 full.
You may have to fry more than one batch depending on the size of your pan.
DO NOT OVERFILL - ALLOW ROOM FOR CHURROS TO MOVE AROUND IN THE OIL.
With a slotted spoon or skimmer, carefully remove from oil and drain.