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1
Heat 2 inches oil in a 4-quart Dutch oven or a wide 4-inch-deep heavy pot over high heat until a deep-fat thermometer registers 400F (oil will be just beginning to smoke).
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2
Drop in citrus peel (oil will bubble vigorously) and leave in oil until browned, about 1 minute.
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3
Remove with tongs.
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4
While oil is heating, bring water with salt to a boil, covered, in a 1 1/2- to 2-quart heavy saucepan.
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5
Add 2 teaspoons olive oil and remove from heat.
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6
Immediately add flour and stir vigorously with a wooden spoon until flour and water are combined well (mixture will be stiff and not very smooth).
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7
Fill churrera with some hot dough and wrap a kitchen towel around churrera canister to protect your hands.
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8
Turn screw handle of churrera until dough emerges from star opening.
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9
Holding opening about 2 inches above oil, turn handle to squeeze dough into oil in a continuous stream, making a spiral shape.
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10
(Spirals take practice; have a helper coax dough into a spiral in oil with a chopstick, keeping dough away from side of pot.
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11
For beginners, small coils or any kind of curvy shape is fine.)
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12
Stop when dough stream breaks naturally or pot is full.
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13
Cook until underside is golden, about 1 1/2 minutes, and turn over with chopsticks.
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14
Then cook until golden, about 1 1/2 minutes more.
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15
Transfer churro with chopsticks to paper towels to drain and sprinkle with sugar.
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16
Make more churros in same manner, returning oil to 400F between batches.
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17
Break churros into pieces if desired and serve immediately.
