Spanish churros without eggs

Ingredients for 1 servings:

• 1 cup flour
• 1 cup water
• 1 pinch of salt
• 1 bottle of oil
• sugar or powdered sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Bring water with a little salt to a boil. Put the flour in a bowl. Gradually stir in the boiling water until you get a smooth batter. Pour the finished batter into a pastry bag (bags can break). Heat the oil in a saucepan until it’s really hot. Press the batter into the bag in strips about 8 cm long and fry until the churros are golden yellow. Drain and roll in sugar, dust with powdered sugar, or dip in chocolate. Note from Chefkoch.de: The oil for frying should never be hotter than 170 °C; be sure to check with a deep-frying thermometer. If the oil is too hot, the churros could explode and cause burns. It’s best to use a deep fryer with a lid, which you close immediately after injecting the batter. Don’t add too many churros at once.