Churroseasy prep time 15 mins | cook time 45 mins | SERVINGS 24
2 quarts La Fe Vegetable Oil for frying
1 cup water
1⁄2 cup margarine
1 cup all-purpose flour
1⁄4 teaspoon salt
1⁄4 cup white sugar
1⁄4 teaspoon ground cinnamon
Heta oil to 360 F in either a heavy deep skillet or a deep-fryer. Make sure the oil is 1.5 inches deep.
Heat water and margarine to boil in a saucepan. Combine the flour and salt and stir into the mix. Reduce the heat and keep stirring until the mixture forms a ball after about a minute. Remove the ball and beat the eggs in, one at a time. Spoon the resulting mix into a pastry bag with a large star tip.
Squeeze out long strips (4-inch) of dough into the hot oil. Fry 3 or 4 of them at once until they turn golden brown, for about 2 minutes on each side. After frying, remove the balls and drain them on paper towels. Stir together the sugar and cinnamon and roll the churros into the mix while they’re still hot.