I'm glad I didn't double the batch or I would have eaten 2 batches! Very good! I did the recipe exactly as stated. I did use a gallon sized, plastic, twist tie bag to squeeze them out. Next time I'll try cutting the hole smaller, maybe where they are only about .5"-.75" in diameter. Mine were way too big the first time, but still very good. I heated the oil before mixing the batter so that it was ready. I had no problems with the batter being too hot or splitting my bag. Also, I put my sugar and cinnamon in a paper sack and took the Churros straight from the frying pan and into the paper sack and shook them up. Then set them on a plate to cool. If your grease is not hot enough, they will fall apart. I checked my grease constantly and kept it closer to 350F.
Yummy! I think I'll make a thinner version in the morning!
Update: I made the smaller version (.5-.75") and I doubled the batch and I had every problem that everyone else had. My bag split, my churros fell apart in the fryer.... So, next time I'll make the big fat ones again. (about 1.5" in diameter). Also I won't put a double batch in the bag. I think between the double batch and the smaller hole, there was too much heat and pressure for the bag to handle.
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I'm glad I didn't double the batch or I would have eaten 2 batches! Very good! I did the...