For me, churros will always be synonymous with high school final exams. Strange, right? My high school always served churros in between final exams at the end of every semester. The smell of cinnamon-sugar coated goodness would fill the halls and signal the arrival of sweet freedom. By the time I visited Spain after my sophomore year, I had practically consumed the equivalent of my body weight in churros at school, so naturally I needed to try the real thing. I’ve loved them ever since.
These Churros are surprisingly easy to prepare. If you aren’t afraid of frying with oil, then you’ll be munching on these cinnamon-y lovelies in no time. If you are a bit apprehensive to work with oil, now is as good of a time as any to give it a try. For me, the trick is to use a wide-bottomed pot with straight sides and keep an eye on my fry thermometer. Adjusting the heat to maintain the correct deep-fry temperature (375 degrees F) helps to ensure that all of your churros cook the same, and avoids scorching. Working in small batches helps to maintain the temperature, since the temperature of the oil will naturally go down a bit when you add your dough to the oil. I like to fry no more than 3 at a time so that I don’t get too messy and flustered.