Churros.

Churros

No outside festival would be complete without its
churreria stall! Churros are long thin, strips of fluted
dough fried to form loops. If thicker and straight,
they are called porras, and if in the shape of a ring
or hollow ball, bunuelos.

17 fl oz water
9 oz sifted flour
1 tsp salt
Plenty of oil for frying
Sugar (optional)

Bring the salted water to a boil in a high-sided pot.
When it starts to boil, pour in all the flour and
mix with a wooden spatula over the heat until a
consistent, even dough is formed.

Remove from the heat and continue to work the
dough with the same spatula.

When completely smooth, fill the churrera, a large
tin or brass syringe that has a variety of nozzles and
several handles to grip it while pressing the dough
through.

Heat the oil to 375 degrees F in a large frying pan
and drop in strips of dough forming loops. Cook as
many as will fit without touching each other.

After 3-4 minutes, when golden, remove with a
slotted spoon or a spike and leave to drain in a
colander or on kitchen paper.

Serve hot, sprinkled with sugar if desired.

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