Churros

1. 1

   Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 degrees F.

2. 2

   Mix the sugar and cinnamon together in a large shallow bowl, set aside.

3. 3

   Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil.

4. 4

   Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball.

5. 5

   Transfer dough to a bowl and use an electric mixer to help cool it off.

6. 6

   At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter.

7. 7

   Transfer the mixture into a large piping bag fitted with a large star tip.

8. 8

   Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry.

9. 9

   Fry until golden, turning if necessary, about 2 to 3 minutes.

10. 10

    Remove with tongs and drain on paper towels.

11. 11

    Transfer the churros into the sugar/cinnamon mixture and toss to coat.

12. 12

    Serve immediately while still warm.

13. 13

    *Addition by Food Network Kitchens after show aired.

* Per serving · 4 servings · Values may vary.

No additional tips available.