Churros

Ingredients

• 1 cup Water
• 1/4 teaspoon Salt
• 4 tablespoons Unsalted Butter
• 1 tablespoon Granulated Sugar
• 1 cup Gluten-Free All-Purpose Flour Blend
• 1/4 cup Tapioca Starch
• 2 Eggs
• 1/2 teaspoon Vanilla Extract
• 3-4 cups Vegetable Oil
• 1/2 cup Granulated Sugar (for coating)
• 1 tablespoon Ground Cinnamon
• Chocolate Sauce (optional)

Instructions

1. 1

   In a medium saucepan, combine water, salt, butter, and 1 tablespoon of sugar. Bring to a boil over medium heat.

2. 2

   Once boiling, remove from heat and quickly add the gluten-free flour blend and tapioca starch. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

3. 3

   Let the dough cool slightly for about 5 minutes.

4. 4

   Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough will be sticky at first, but will come together as you mix. Stir in the vanilla extract.

5. 5

   Heat vegetable oil in a deep saucepan or fryer to 350°F (175°C).

6. 6

   Transfer the dough to a piping bag fitted with a large star tip.

7. 7

   Carefully pipe 4-5 inch strips of dough directly into the hot oil. Fry in batches, being careful not to overcrowd the pan.

8. 8

   Fry for 2-3 minutes per side, or until golden brown and crispy.

9. 9

   Remove churros with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

10. 10

    In a shallow dish, combine the sugar and cinnamon for coating. While the churros are still warm, roll them in the cinnamon-sugar mixture to coat evenly.

11. 11

    Serve immediately with chocolate sauce, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.