Hi everyone! When I was young and carefree, I lived in Spain. I ate a lot, and I mean a LOT of delicious food. The Churros recipe below is an incredibly decadent donut like dessert that people eat late at night with a thick and rich chocolate drink. It is especially typical to eat them at night during the April festivals in the south of Spain.
I associate these types of food with my adventures in Sevilla and it makes me nostalgic for them. This is why I was so excited to discover my friend Maggie’s nephew’s blog that he is writing during his semester in Sevilla. Not only is he thoroughly enjoying his time there, but he is sharing his experiences with his friends and family back home. He gave me permission to share his blog with you, specifically his deliciously descriptive write up of Southern Spanish food and food culture.
I dare say he is the next James Michener! Thanks, Zach and have a GREAT time in my favorite home away from home.
Here is the link to his blog:
Enjoy the churros recipe I found on line!:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or medium sauce pan to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag or a thick ziploc bag with a small hole cut out of it. You can make them as long as you like. I would make them thinner than the ones in the photo which were a bit too doughy inside. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.