Spanish Vegetarian Churros with Cinnamon-Sugar Coating and Dark Chocolate Dipping Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup all
• purpose flour 1/2 teaspoon salt 2 cups water 2 tablespoons olive oil, plus more for frying 1 teaspoon vanilla extract 1 cup granulated sugar 2 tablespoons ground cinnamon 6 oz dark chocolate, finely chopped 1/2 cup heavy cream 1/4 teaspoon salt

Instructions

1. In a large bowl, whisk together the flour and salt. Set aside.
2. In a medium saucepan, combine water, olive oil, and vanilla extract. Bring to a boil over high heat.
3. Reduce heat to low and add the flour mixture to the saucepan all at once. Stir vigorously until the dough forms a ball. Remove from heat and let cool for 5 minutes.
4. Transfer the dough to a piping bag fitted with a large star tip. Pipe 6 inch long churro strips onto a parchment lined baking sheet, spaced 2 inches apart.
5. In a deep frying pan, heat 2 inches of olive oil to 375°F (190°C). Fry the churros in batches for 2 3 minutes per side or until golden brown and crispy. Remove from oil and let drain on paper towels.
6. In a shallow dish, mix together sugar and cinnamon. Toss the cooked churros in the cinnamon sugar mixture to coat evenly.
7. For the chocolate sauce, heat heavy cream in a small saucepan until simmering. Pour over the chopped dark chocolate in a heatproof bowl and let sit for 1 minute. Stir until smooth and glossy. Add salt to taste.
8. Serve churros warm with the dark chocolate dipping sauce on the side.

Chef’s Insight

The secret to perfect churros lies in the dough consistency and frying temperature, ensuring a crispy exterior and tender interior.

Notes

For the ultimate presentation, serve churros on a beautiful, white plate with a side of rich dark chocolate dipping sauce.