"Secrets to Cooking TexMex"

Churros from 'Celebrate San Antonio Cookbook'
(Spanish Fritters) A popular, light and crisp Spanish pastry.

INGREDIENTS:

Cinnamon Sugar

• 1 cup granulated sugar
• 2 teaspoons cinnamon

Dough

• 1 cup water
• 2 tablespoons butter
• 2 tablespoons vegetable shortening
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup white cornmeal
• 1/2 cup all purpose flour
• 2 large eggs, beaten
• peanut oil for frying

DIRECTIONS:

For cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon, mix thoroughly
then set aside.

For dough:  In a 3 quart saucepan, add water, butter, shortening, sugar, and salt.
Bring to a rolling boil.  Remove from heat and stir in the cornmeal and flour all at once.
Return to low heat and stir vigorously with a spoon until a ball forms.  Remove from heat.
Place warm dough in a mixing bowl and add the beaten eggs.  Blend until smooth and shiny.
In a deep skillet or Dutch oven, place 3 inches of oil and heat to 375 degrees.  Place dough
in a pastry bag fitted with a large star tip. (#5 preferred)
Pipe 8 inch strips of dough into hot oil and fry on both sides until browned and crisp.
Drain on paper towels.  Sprinkle with the cinnamon/sugar mixture.
Yield: 12 fritters

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