1/2 kg of flour
In a container, boil a liter of water with a tablespoon of oil and half a teaspoon of salt; When it starts to boil, add the flour and stir quickly with a wooden spoon, so that no lumps form, until a fine dough is obtained, which comes off the walls of the container. In this way, it is left to cook for two minutes.
Next, the saucepan is removed from the heat, and the churrera is filled with the dough – already warm -.
In a frying pan with abundant and very hot oil, fry the churros, which are formed by pushing the dough into the churrera and cutting it – with scissors – to the desired length.
When they are golden brown, they are drained and transferred to a source, where they are sprinkled with sugar and served hot.
If a churrera is not available, it can be made with a curly nozzle pastry bag.