These churros ( made with the lower sugar and lower oil as per the suggestions) were perfect...just like I remember them in Spain. I tend to like the oil temperature a bit higher than 375 to get them a bit crisper. Too low a temperature makes them heavy and oily. I prefer them unsugared with chocolate (melted chocolate and whipping cream was the closest I could get to what they serve in Spain). Made them small for a tasting party for my daughter's grade 2 class. They were a hit!
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These churros ( made with the lower sugar and lower oil as per the suggestions) were...