Churros are a very traditional confectionary item in Spain. They are often eaten for breakfast or as an afternoon snack, accompanied with a cup of melted chocolate to dip them in.
INGREDIENTS (For 15-20 churros):
Traditional 'churros' fried in extra virgin olive oil.
Put the water, a dash of extra virgin olive oil and a pinch of salt in a saucepan and bring to the boil. When it boils, add the flour, turn off the heat and stir with a wooden spatula until you have an even mixture without lumps. Leave it to cool for a bit, and put the mixture in to a churrera¹, cutting off churros at the desired length, and fry in plenty of hot extra virgin olive oil, frying only a few at a time.
When they are golden take them out of the pan and drain them of excess oil by putting them on absorbant kitchen paper. Serve hot.
¹Churrera: this is a syringe type machine that you can attach to the side of your work surface which uses the same method as an pastry tube and pushes the churro dough through a star shaped nozzle at the bottom, leaving you with the twisted cylindrical shaped length of dough, as you can see in the photo above. You can cut off small lengths, or longer pieces and curl them. If you don't have this machine, a pastry tube should be sufficient.
Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.