Categories: Desserts

Ingredients

• 1 stick unsalted butter
• 1/4 tsp salt
• 2 limes
• 1 cup flour
• 3 large eggs
• Vegetable oil, for frying
• 1/2 cup sugar
• 2 tsp ground cinnamon

Directions

1. Melt the butter: Combine the butter with 1 cup water and the salt in a medium saucepan over medium heat; grate in the zest of 1 lime.

2. Let the butter melt, then bring the mixture to a simmer and slowly whisk in the flour.

3. Remove from the heat and keep whisking until the dough forms a ball and pulls away from the side of the pan.

4. Whisk in the eggs, one at a time, mixing each in completely before adding the next.

5. Fry the churros: Fit a pastry bag with a medium open star tip. Prop up the bag in a glass and cuff the bag over the edge. Fill with the dough and refrigerate 15 minutes.

6. Meanwhile, fill a large pot with 2 1/2 inches of vegetable oil. Heat until a deep-dry thermometer reaches 350. Working in batches, slowly squeeze 3-inch-long strips of dough into the oil, breaking off the dough with your fingers or a knife.

7. Working in batches, fry the churros, 5-6 minutes, flipping halfway through, until golden brown and crisp.

8. Remove the churros with tongs and drain on a paper towel-lined baking sheet. Let cool slightly.

9. Coat the churros: Combine the sugar, cinnamon and zest of remaining lime in a small paper bag.

10. . Working in batches, add the churros to the bag and shake to coat in the cinnamon sugar. Serve warm.

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