Good morning from Sydney! I can’t hardly believe I’m coming up on 2-1/2 weeks of a most fantastic vacation in Australia in Fiji. I’ll admit that I’m tired, though. The walking is excessive and the initial heatwave in Melbourne set a tone for what our days were going to be like. Fortunately, it’s Fall here and the weather is starting to break. But just a bit. While I still have a few days to explore the side of the globe, I called a foodie friend to help fill in some space for you to enjoy. I met Shari from Tickled Red about 2 almost 3 years ago in Atlanta while she was attending BlogHer Food. We’d met previously online and was giddy to meet her in person. She was sweet as pie as we clutched her hotel door, chatting til about 3 am. Her coastal life in North Carolina with her “boys” is so completely different from mine, but equally intriguing. And her strawberry red hair really is a sight to see. So bold.
Shari was quick to offer to share a recipe with us and ironically, it turned out to be churros! How could una americana con pelo rojo beat me to sharing a churro recipe on Flanboyant Eats?! I’ve had it on my recipe calendar for over 3 years and simply haven’t gotten to it. I didn’t turn it down and used it as a reason to get with it and finally share my own. Now I’m inspired. As things would go in my life, there is some perfect irony in her sharing this particular Latin treat. The very day she sent me an email, I had walked past a chocolate churro house in Sydney. I couldn’t even believe it. I hadn’t seen a churro house since 07 when traveling through Spain. What are the odds!? For now, let’s say hola to Shari and enjoy her version! B-
By Shari of Tickled Red
Are you a doughhead? You know, someone who loves all the myriad flavors, sweet and savory that soft dough can shelter. Even stirring it and kneading it brings you joy, basking in the heady aroma as it bakes. What about fried dough, does it push you over the edge from simple joy to ripples of rapture? Then this is the place for you today.
Guess who else gets all giddy over dough. If doughhead happens to wind up in the Webster’s Dictionary, M1′s photo will be right alongside it. To be sure he will be grinning from ear to ear as he munches on a doughnut, or some other doughy concoction. Yep, he is a proud card carrying member of the Doughhead Club and yes, I do add the word head to each of the fun adjectives I use to describe our boys…it’s a habit. Guess what else he loves?
That’s right Nutella. Now he has his little brother hooked on fried dough and ooey gooey, chocolate, hazelnut goodness! Before I started bopping back and forth across the country I promised them that we would make churros since they are both so enamored of fried dough. The boys have never had them before and I have never made them, so it was another great food adventure for us. Seeing as how you might not have made them before either I’m going to show you what we did step by step….
(Pics c/o Shari)
CHURROS DE NUTELLA
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup water
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/3 cup butter
- 1 cup white flour
- 5-6 tablespoons Nutella
Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees. In a separate dish mix together sugar and cinnamon, set aside. In a separate bowl, mix the eggs and vanilla together, set aside. In a large sauce pan add the water, brown sugar, salt and butter and heat to a boil. Remove from the heat and add the flour, stirring until well blended.
Add the combined eggs and vanilla to the flour mixture, stir until well blended and all of the egg is completely incorporated.
Fill a cookie decorating tool with the churro recipe dough, attach the largest star tip you have. Test your oil by placing a small amount of dough in it. The dough should bubble up right away or the oil is not hot enough to fry the churro. Once the oil is hot enough, squeeze some dough with the cookie decorator into the oil, approx. 4 inches long. Using your finger to release the dough from the tip of the decorator, being careful not to burn yourself. Cook 4 to 5 churros at a time to avoid over crowding, too many churros at one time will lower the heat of the oil. Cook them for approx. 2 minutes, turning them over with a slotted spoon to cook evenly on each side. Look for a nice nutty brown color. Remove the churros with a slotted spoon, placing them on a paper towel-covered plate to absorb the excess grease. While they are still warm, roll each churro into the sugar and cinnamon until coated.
Serve and enjoy!