Churros

 

Vegetable oil for deep frying

3/4

cup water

1/3

cup butter or margarine

2

tablespoons sugar

1/8

teaspoon salt

3/4

cup all-purpose flour

1/4

cup cornmeal

1

teaspoon ground cinnamon

3

eggs

1/4

cup sugar

1/4

teaspoon ground cinnamon

• 1 In deep fryer or heavy skillet, heat 2 to 3 inches oil to 375°F. In 2-quart saucepan, mix water, butter, 2 tablespoons sugar and the salt. Heat to boiling. Add flour and cornmeal; cook until mixture leaves sides of pan in smooth ball, stirring constantly. Remove from heat. Add 1 teaspoon cinnamon. Add eggs 1 at a time, beating vigorously by hand after each addition until mixture is smooth.
• 2 Spoon mixture into decorating bag fitted with large star tip. Pipe 4-inch strips of dough directly into hot oil. Fry 2 to 3 minutes or until golden brown, turning several times. Remove carefully from oil with tongs. (Do not prick surface of churros.) Drain on paper towels.
• 3 In pie pan or shallow dish, mix 1/4 cup sugar and 1/4 teaspoon cinnamon. Roll warm churros in sugar-cinnamon mixture. Serve warm.