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With a cup of café con leche, churros make a sweet Spanish-style treat.
PREP, COOK, TOTAL TIME
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
1 cup water
4 tablespoons butter
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cardamom
1 1/2 cups flour
3 extra large eggs
2 quarts LouAna® Peanut Oil
3/4 cup sugar
3 tablespoons cinnamon
1 teaspoon ground cardamom
Bring water to a rolling boil. Lower heat and add butter, sugar, vanilla, and cardamom. Slowly add flour, mixing until the dough begins to pull away from the sides. Turn heat off and let dough cool for about 15 minutes.
Using a hand mixer, beat in the eggs one at a time. Transfer the dough to an 18-inch piping bag fit with a wide star tip.
Combine sugar, cinnamon, and cardamom and set aside.
Heat the LouAna Peanut Oil to 325°F. Pipe the dough into the oil in 4-inch strips. Fry until golden brown, flipping once halfway through.
Drain on a paper towel-lined plate. Coat with the sugar, cinnamon, and cardamom mixture. Serve immediately.
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