Source:

Teresa

Serves/Makes:6 or more

Ingredients

• 1 cup (225 ml) milk
• 2 cups (475 ml) water
• 1 tbsp (15 ml) vegetable oil
• 1 tsp (5 ml). salt
• 3 cups (700 ml) all-purpose flour
• 1 tsp (5 ml). baking powder
• 1/4 tsp (1 ml). vanilla extract
• vegetable oil for deep frying
• powdered (confectioner's) sugar for dusting

Preparation

• Combine the milk, water, tbsp of vegetable oil, and salt in a large saucepan and bring almost to a boil over high heat.
• Add the flour a little at a time, stirring constantly with a wooden spoon over low heat.
• When it has formed a smooth paste, remove it from the heat and add the baking powder and vanilla.
• Continue stirring until thoroughly combined.
• Heat the oil to a temperature of about 325 degrees (175 C.), or until the surface shimmers.
• Place the dough in a pastry bag with a wide, star tip.
• Typically, churros are about 1/2 inch in diameter, with ridges running their length.
• Pipe the dough into the hot oil, forming straight fritters 6 to 8 inches in length.
• Fry until golden brown and remove to paper towels to drain.
• Serve immediately, dusted with powdered sugar.

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