I adapted this recipe from a chocolate shop in Madrid. If you don't have a pastry piping bag for squeezing the churro batter into the hot oil, just cut the tip off a small heavy-duty plastic bag, and it will work just as well. I recommend keeping a glass of water nearby, as this is a heavy snack.
Makes a plateful, about 6 servings
Churros
8 cups vegetable oil or olive oil (for frying)
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
1/4 cup sugar
Drinking Chocolate
4 ounces dark chocolate
2 cups whole milk
1 tablespoon cornstarch
4 tablespoons sugar
Heat the oil in a deep-frying pan to 360 degrees.
To make the churro dough, heat the water, margarine and salt to a boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until the mixture forms a ball, about 1 minute, and remove from heat.
Beat eggs until smooth and add to the saucepan while stirring the mixture.
Spoon the mixture into a piping bag or plastic bag. Squeeze 4-inch strips of dough into the hot oil. Fry three or four strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. For an added kick, roll the finished churros in the sugar. Serve hot.
To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, about 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.
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