Churros II

These fried crullers are rolled in cinnamon sugar while still hot. A wonderful treat!

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2 quarts vegetable oil for frying

1 cup water

1/2 cup margarine

1 cup all-purpose flour

1/4 teaspoon salt

3 eggs

1/4 cup white sugar

1/4 teaspoon ground cinnamon

In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.

In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.

Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.

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