Mexican Churros

Mexican Churros

Ingredients

• Eggs 2
• Flour 4 ounce
• Water 8 ounce
• Cinnamon 1 tsp leveled
• Coco powder 1 tbsp
• Sugar 4 tbsp
• Flour of corn 6 tbsp
• Butter 1 ½ tbsp heaped
• Oil for deep frying
• Icing sugar as required
• Salt pinch

Method

1. In a sauce pan mix 8 ounces water, 1 ½ tbsp butter, pinch of salt and 4 tbsp sugar, cook over medium flame until butter melts, immediately stir in 4 ounce flour and 6 tbsp flour of corn, cook over medium heat, stirring until the mixture forms a ball in the centre, remove from heat and cool slightly. 
2. Add the eggs 1 at a time with 1 tbsp cocoa powder and 1 tsp cinnamon, beating well after each addition. Beat until the mixture is smooth and shiny, spoon the mixture into a piping bag, filled with star nozzle.
3. Heat oil and pipe into long strips, fry for about 3 minutes on each side until golden, drain on kitchen towel, sprinkle with icing sugar, serve warm.