I came across this recipe on pinterest and decided to give it a try. Not only is it a great dairy-free snack, it also fits right in to our Olympic Cooking plans since churros are referred to as Spanish doughnuts.
To make churros, you need:
1 cup water
2 1/2 TBSP white sugar
1/2 tsp salt
2 TBSP vegetable oil
1 cup all-purpose flour
~2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
To make the dough, heat water over medium heat. Add sugar, salt, and oil and heat until boiling. Remove from heat. Stir in flour. Dough will start to form a giant clump. Allow the dough to cool for a few minutes. Use a piping bag or make one out of parchment paper. Add the dough to the bag and gently squeeze out the dough into the shape you desire (in this case hearts). These are about as thick as my thumb. The dough should make 4-5 hearts, depending on the size and thickness of your piping.
Heat your frying oil in a deep fryer or large frying pan to about 375 degrees. It is ready when it bubbles when you insert a wooden chopstick or bamboo skewer. Once the oil is hot, gently add your churros. I fried mine two at a time. Fry until golden brown - about 1 1/2 minutes or so.
Remove the churros from the oil and allow to cool on a plate lined with paper towel. Once they have cooled a bit, combine the sugar and cinnamon on a plate. One at a time, take the churros and roll them around in the sugar. It should easily stick. Sprinkle over areas that cannot be reached by rolling. These are best served warm.