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Parve
Easy
30 Minutes
Diets 
Churros immediately came to mind when I heard that oil was my “theme.” Delicious and different, churros aren’t difficult to make and don’t require any rising time, making this a perfect project with the kids for Chanukah vacation. I tweaked the typical coating to give it a spicy zing; feel free to play around with it, or just go back to the traditional cinnamon-sugar mixture. When I tried these out with my kids, suffice it to say, they were gone before the oil began to cool!
1 cup water
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon oil
1 cup flour
1 egg, beaten
oil, for frying
1/3 cup sugar
1/4 teaspoon Gefen Cinnamon
1/4 teaspoon Gefen Ground Ginger
1/4 teaspoon cayenne pepper
Prepare coating by stirring together ingredients in a shallow mixing bowl. Set aside.
Heat the water, sugar, salt, and oil in a medium-sized pot and bring to a slow boil. Lower heat and add in flour, stirring with a wooden spoon, until dough forms a soft ball. Remove from heat and allow to cool slightly; stir in beaten egg and mix vigorously until incorporated. (You may find it easier to use an electric hand mixer, but you can do it by hand too.)
Fit a pastry bag with a large star tip and fill it with dough. The dough will squeeze out best while it’s still very warm, so don’t wait for it to cool off.
In a separate pot, heat three to four inches of oil and bring to a temperature of 350°F (175°C). If you don’t have a candy thermometer, sprinkle a bit of water into the oil; if it quickly bubbles up and disappears, the oil is ready. Carefully pipe dough mixture into the preheated oil in about four to five-inch lengths. Cut the end with a clean pair of scissors. Let fry until golden brown, about two to three minutes per side, and transfer to a paper-towel-lined dish. (Make sure the churros are completely browned before removing from the oil, or they may still be a bit doughy in the center.) Allow to drain for a few seconds, then transfer to the spicy sugar mixture and roll to coat.
Repeat process with remaining dough; serve warm with caramel sauce or chocolate ganache for dipping, if desired.
Yields about 18 churros
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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How much in advance can I make these?
Anything fried tastes best when made the day it’s going to be eaten. You can also wrap them in an airtight container and freeze them for up a month; thaw, uncovered, at room temperature; then reheat for about 10 minutes in a 350°F oven.