The last time I visited Spain was in December. My lovely hosts came to pick me up. As soon as we arrived into civilization from the airport we went for churros. Before going to the house.
Churros are delicious and addictive. But they are also filling so I usually eat about 4. Or 5. It depends whether I can furnish a good excuse, like a entire day walking around town, I think, is acceptable.
But, I didn’t make churros because I forgot to get a pipping straw that lets you squeeze out the dough into nice fluted sticks. But I still wanted them so I thought I’d go ahead and give it a go. I put the dough in a Ziplock bag, cut one corner and squeezed.
That worked for about 10 seconds before the bag exploded. Then I used a ladle to round out the portions and drop them in a sea of hot oil.
I ended up with something akin to porras. Porras are fat churros. Not to be confused with porros, or Spanish slang for marijuana joints :)
They look like long thin baguettes. They are larger in diameter and hollower and thus not as heavy on the bowels.
But I didn’t make that either. Instead I ended up with little dumpling-looking porras.
These lumpy delicacies are deep-fried (yes, it happens and it’s really really OK :)
I usually sprinkle on some sugar and then dip in chocolate. The chocolate is the easiest part. Get your favorite chocolate bar and melt it in heavy cream or milk.
I used Nigella Lawson’s recipe for loose guidance.
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Because I love to take pictures of what I’m cooking and eating, I share them on Instagram @thegladbook.
Sharing makes it sweeter.
Have a great week-end!
