Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Mexican Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter
1 c Sugar -- +1 tb, divided
1/2 c White corn meal
1/2 c Flour
3 lg Eggs
2 ts Cinnamon
In a medium saucepan, heat butter with 1 tb sugar, 1/2 ts salt, and
1 cup water to boiling. Remove pan from heat; immediately add corn
meal and flour all at once. Over low heat, cook mixture, stirring
constantly, until dough forms a ball, about 1 minute. Beat in eggs,
one at a time, beating vigorously after each addition until dough
is smooth. Line baking sheet with paper towels. In a paper bag or
large bowl, mix remaining sugar with cinnamon. In a deep heavy
skillet or dutch oven, heat 3" of salad oil to 375 F. Spoon dough
into a pastry bag fitted with a #6 tip. Pipe 5" lengths of dough
into the hot oil. Fry until browned on both sides, about 1-1/2
minutes per side. With slotted spoon remove churros from oil and
place on baking sheet. While still hot, place in bag and coat with
cinnamon-sugar mix. Serve immediately.
