Friday, October 14, 2011


Simon may have given me a ring for our 5 year anniversary, but I gave him a churro maker.

That's right, I brought his favorite part of Spain in to our home to make delicious delicious fried goodness (it's really just a giant play-doh pump).

So a few weeks ago, Lauren came over and we tried our hands at churros by using the translated directions which came with the gadget. Unfortunately, we didn't have enough of the main ingredient - flour. Instead, we bought the only flour available in the area: gluten-free wheat flour from City Feed. I'm all about people eating healthy, natural food...but this did not make for good churros. We faced the challenge head on and went ahead with the churros.


Simon is doing it wrong. 

This is more like it. mix the flour with water and salt, put in the pump, and squeeze out into hot oil. 

 So far, so good.

Some glitches to fix for next time:
1) use white flour: the dough would be softer, lighter, less dense
2) don't wait for them to get brown in the oil. The churros will continue to darken after taken out of the pot; ours became a little too dark

Some wine always helps

We ended with some melted Spanish chocolate for dipping and put out a plate of sugar for rolling. Our conclusions were that the kitchen gadget works well and that we should definitely try again with white flour.

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