Easy Churros

1. 1

   Use any fat you like.

2. 2

   Butter, margarine, vegetable oil, etc.

3. 3

   I used olive oil in the pictured example.

4. 4

   To make the batter, please see steps 4~10 from Easy Big Choux Pastry.

5. 5

   Unlike Choux Pastry, it's not easy to make mistakes.

6. 6

   You can actually make churros if you mess up the choux pastry dough.

7. 7

   Put the batter in a piping bag with a large tip.

8. 8

   Squeeze the batter into 160~170C oil drawing rough circles.

9. 9

   When one side gets nicely browned, flip the dough.

10. 10

    Fry the other side too, and it's ready!

11. 11

    If it breaks while frying, don't worry about it because you have to break them to eat.

12. 12

    Garnish with granulated sugar, powdered sugar, or honey as you like, and finished.

13. 13

    You just have to eat them!

No additional tips available.