I’m afraid this is going to have to be a short and quick update. Almost as quick as it takes to bring random nondescript pantry ingredients together to become what is possibly the easiest fix for a peckish tummy with only so much time to spare while her little one catches her (cat)nap. In fact, it took such a short time to bring these from stove to plate that I was convinced enough to do a repeat act the very next afternoon. In my defence though, I had some leftover cinnamon sugar from the first day, and my momma taught me never to waste
a delicious thing food. Another thing she taught me? The best things in life never had a need to be fancy shmancy; so whilst the purist in you can grab the piping bag and have pretty long churros, the rest of us can easily enjoy the same crispy-on-the-outside-chewy-on-the-inside churros in a simpler, no-fuss, pop-in-your-mouth way.
(adapted from here; makes about 15-20 balls)
1 cup water
1 cup all-purpose flour
1 tablespoon white sugar
1 tablespoon vegetable oil
oil for frying (vegetable, canola)
For the cinnamon sugar:
1/4 cup white sugar
1 teaspoon ground cinnamon
In a saucepan over medium heat, combine water, 1 tablespoon sugar, and vegetable oil.
Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in a deep skillet to 190°C.
Using two spoons, or just your good ol’ hands, form churro balls the size of a doughnut hole, and drop them into the oil.
Fry for about 4-5 minutes, until the churro balls are golden brown.
Combine 1/4 cup sugar and cinnamon in a bowl.
Roll drained churro balls in cinnamon and sugar mixture.