Churros (Mexican Fritters)
Ruben Ortega, a native of Puebla and the pastry chef at Hugo’s in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking. This recipe first appeared in our August/September 2012 Special Issue: Mexico.
A Tip For Frying Churros “If the oil is not hot enough when frying churros, the results will be soggy and pale. To get churros with a moist center and a crisp, caramelized exterior, heat the oil to 400 degrees. Do not crowd too many into the pot at once, as it will lower the heat. And be sure to wait long enough between batches for the oil to come back up to temperature.” —Ruben Ortega, executive pastry chef of Hugo’s in Houston, Texas
What You Will Need
- 6 tbsp. unsalted butter
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 1 stick cinnamon, preferably canela (available at ranchogordo.com), plus 1 tbsp. ground
- 2 1⁄4 cups flour
- 1 egg
- 2 cups sugar
- Canola oil, for frying
- Bring butter, salt, vanilla, cinnamon, and 2 1⁄4 cups water to a boil in a 4-qt. saucepan over medium-high heat. Remove and discard cinnamon, and add flour; cook, stirring constantly with a wooden spoon, until a smooth dough forms, about 5 minutes. Transfer dough to a bowl, and add egg; stir vigorously until dough is smooth. Transfer dough to a piping bag fitted with 3⁄8” star tip and set aside. Meanwhile, combine sugar and ground cinnamon in a large brown paper bag or a 9″ x 13″ baking dish; set aside.
- Pour oil to a depth of 2″ in an 8-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 400°. Working in batches, hold piping bag above oil, and pipe about four 6″ lengths of dough. Fry, turning often, until golden brown, about 2 minutes.
- Transfer to paper towels to drain briefly, and then transfer to bag or dish with cinnamon-sugar mixture, and quickly shake or roll until evenly coated. Repeat with remaining dough in piping bag.