Churros

2 tbsp sugar

1 cup water

½ cup butter, cut into chunks

½ tsp kosher salt

1 cup flour or 1 cup Trader Joe’s Gluten Free flour + ½ tsp xanthan gum or 1 cup of your favorite gluten free flour + ½ tsp xanthan gum (omit if your flour already contains this)

3 large eggs

Vegetable oil, for frying (it takes quite a bit of oil, depending on your pan size – expect to need at least 24 ounces)

1 tsp cinnamon

½ cup sugar

Chocolate sauce, for dipping

Combine cinnamon & ½ cup sugar & set aside. If you have a shaker to put it in, that will work best for sprinkling it on top of the churros. But you can also put in a flat dish & roll the churros in it.

In medium mixing bowl, whisk together flour & xanthan gum & set aside.

In large, heavy saucepan, heat water, butter, salt & 2 tbsp sugar over medium-high heat. Bring to rolling boil & stir until butter is melted.

Reduce heat to low & pour in flour blend all at once. Stir briskly until dough comes together in a ball.

Remove from heat & vigorously stir in eggs, one at a time, until dough comes together & is slightly elastic after each.

Put dough in pastry bag fitted with large star tip.

Pour enough oil in dutch oven or large deep pot to be 1½ - 2 inches deep. Use a deep-fry thermometer & heat oil to 350-375°

Pipe dough into hot oil in about 4 inch lengths. You can use a sharp knife or scissors to snip off dough from pastry bag. (I use a sharp knife, because I’m not coordinated enough to use scissors with my left hand!) Only cook a few at a time – leave enough room between them so they don’t touch. Once they start browning, turn occasionally & cook for 2-10 minutes, until golden brown (time will depend on how thick your churros are & how hot your oil is). Using a metal slotted spoon or wire basket scoop (I recommend using one with a long handle, so you don’t get splashed by the hot oil!). Or you can use metals tongs – just be gentle.

Remove individually from oil & place on plate or baking sheet lined with several paper towels. Pat off oil & immediately sprinkle with or roll in cinnamon & sugar mixture.

Notes:

When choosing which pan to use to heat the oil, keep in mind that the heated oil will splatter, so you don’t want too shallow of a pan. A deeper pan will keep it from splashing out & making a mess, or burning you while you are cooking. You can use a pan smaller in circumference, but still fairly deep – just cook the churros in smaller batches.

It’s important to get the churros cooked in the middle & have a nice crispy golden brown outside. I usually start with just one in the pan. Then I time it, starting with 3-4 minutes, then take it out & test it for doneness. This way I know about how long to cook the others.

Also, keep an eye on your thermometer & adjust your heat as necessary.

I recommend using a deep fry thermometer (you can get one on amazon for $10 - $20). It really does matter how hot the oil is for frying. And remember not to let the tip of the thermometer rest on the bottom of the pan – it will not give you an accurate temperature for the oil.

For the chocolate sauce for dipping, you can use your own favorite recipe or your favorite chocolate ice cream topping. My favorite is Hershey’s Syrup, Special Dark.