For 10 pieces
  • 75 g pork lard (1/3 cup)
  • 1 pinch salt
  • 110 g Flour (1 cup)
  • 3 eggs (size M )
  • 1.5 l Oil for deep-frying
  • 225 g Sugar (1 cup )
  • 2 TL Cinnamon
60 minutes
Boil lard, 250 ml water (1 cup) and salt in a saucepan. Sieve the flour on top and stir in with a perforated spoon. Turn off the stove and let stand on it while stirring until the dough loosens from the bottom as a lump and a white film forms on the bottom of the pot. Remove from the stove and pour into a mixing bowl. Cool down while stirring several times. Add the eggs and stir in with the perforated spoon until a smooth dough is formed. Heat the oil in a wide saucepan to 175–180 ° C. Pour the dough into a piping bag with a large star nozzle. Carefully squirt 3 strips (approx. 13 cm long) directly into the hot oil, cutting off with a knife. Fry until golden brown for 4–5 minutes while turning. Mix the sugar and cinnamon. Remove the churros with a ladle, let them drain briefly on kitchen paper and then turn them in the sugar-cinnamon mixture. Process the rest of the dough in the same way
Squirt the dough directly into the oil because it is so tender that it can no longer be handled
1 piece approx.:
  • 260 kcal
  • 1090 kJ
  • 3 g protein
  • 15 g fat
  • 28 g carbohydrates


Leave A Comment