Ingredients
1 ¾ cups all-purpose flour
¼ teaspoon salt
2 tablespoons sugar
¼ cup olive oil or sunflower oil
1 egg beaten
Sugar and ground cinnamon for dusting
Oil for deep frying
Preparation
Sift the flour, salt, and sugar onto a piece of paper. Heat 1 cup of water in a saucepan with the oil until it boils.
Pour the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Let cool for 2 minutes.
Gradually beat the egg until smooth. Oil a large baking sheet. Sprinkle plenty of sugar on a plate and stir in a little cinnamon.
Put the dough in a large pastry bag fitted with a ½ inch plain piping nozzle. Pipe the little coils or S shapes onto the baking sheet.
Heat 2 inches of oil in a large pan to 336°F or until a little dough sizzles on the surface.
Using an oiled metal spatula, lower several of the piped shapes into the oil and cook for about 2 minutes, until light golden.
Drain on paper towels, then coat with the sugar and cinnamon mixture. Cook the remaining churros in the same way and serve immediately.
