This recipe is a traditional one made with a Mexican influence. These tasty sweet fritters should be eaten immediately.
2 cups of water
6 tablespoons of unsalted butter
¼ teaspoon of salt
2 ½ cups of flour
½ cup of corn meal
4 tablespoons of sugar
1 tablespoon of unsweetened cocoa
½ teaspoon of cinnamon
Canola oil for frying
In a large heavy saucepan, combine the 2 cups of water, 6 tablespoons of butter, salt and 4 tablespoons of sugar. Over medium high heat bring the mixture to a boil. Add the cornmeal and flour
Stir the mixture until it forms into a ball. Remove from the heat and cool slightly.
Add the eggs one at a time and beat well between each addition. Beat until it resembles a smooth and shiny texture.
Add the cocoa and cinnamon and stir well. Using a spoon place the dough into a pastry bag, with a star tip.
Heat the canola oil in a deep saucepan or wide pot to 350 degrees. Squeeze carefully into 5-inch logs of dough into the hot oil. Fry for about 3 minutes per side until golden brown in color. As the churros cook you’ll notice they will curl into different shapes.
Take the churros out of the hot oil and transfer to a plate lined with paper towels. Dust with powdered sugar if desired or serve with a chocolate dunking sauce.
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