Churros
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Ingredients
1 cup cold water
1⁄2 cup unsalted butter
1⁄4 cup sugar
1 teaspoon lemon zest
1⁄4 teaspoon coarse salt
1 cup all-purpose flour, sifted
3 eggs, room temperature
Canola oil, for deep frying
Icing sugar, for dusting
In medium saucepan, combine water, butter, sugar, lemon zest and salt. Bring to boil over medium heat. Reduce to low; slowly add flour and mix well. Remove from heat. Add eggs one at a time, beating well after each addition. Spoon batter into pastry bag fitted with large star tip (can be refrigerated up to 12 hours at this point).
Heat oil to 350°F in shallow pan. Hold pastry bag over oil and drop in 1-inch pieces of dough, careful not to splatter oil. Fry, turning churros often, until golden brown, about 1 minute. Remove with slotted spoon; drain on paper towels. Dust with icing sugar and serve immediately. Serves 8 to 10.
