Ingredients
1 cup water
3 tbsp granulated sugar
½ tsp kosher salt
2 tbsp canola oil
1 cup all-purpose flour
1½ pints peanut oil, for frying
½ cup granulated sugar
¼ cup shredded coconut, plus more for serving
1 tsp ground cinnamon
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Directions
1.
In a small saucepan, whisk together the water, 3 tbsp sugar, salt and oil. Place over medium heat and bring to a boil. Remove from heat.
2.
Beat in the flour using a wooden spoon until it forms a ball. Let it cool slightly.
3.
If the pieces of shredded coconut are large, pulse the coconut along with the sugar and cinnamon in the bowl of a food processor until it is chopped into finer pieces. Transfer into a quart size Ziploc® brand bag.
4.
In a medium saucepan or deep sided skillet, or using a deep fryer, heat the oil to 375°F.
5.
Place the dough into a Ziploc® brand bag, snip a corner off the bag, pipe the dough onto a tray in 4-inch strips, and carefully transfer to the hot oil. Piped churro dough can also be refrigerated or frozen in advance for later frying. You should have about 12 4-inch churros.
6.
Fry the churros in batches, 4 at a time, until they look golden, keeping an eye on the temperature of the oil. Drain on a plate lined with paper towels.
7.
While still warm, toss to coat the churros in a Ziploc® brand bag filled with the cinnamon, coconut, and sugar mixture. Serve immediately, with extra coconut, if desired.
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