225mls of water
Rind of 1 lemon
Pinch of salt
1/4 teaspoon of cinnamon plus extra for dusting
1 teaspoon vanilla essence
Vegetable oil for frying
Castor sugar for dusting
Place water, lemon rind, and butter in heavy based saucepan and bring to boil and wait until butter is completely melted.
Remove from heat and add all the flour, cinnamon and vanilla and mix rapidly until you get the consistency of mash potato.
Beat in the eggs one at a time with a wooden spoon until you have a smooth mix.
Heat 3cm of oil in a pan until hot.
Put batter in a pastry bag with a wide nozzle and squeeze directly into the hot oil mix. Make churros what ever length you please. Cook in batches.They should puff up and become golden brown after about 2 minutes on each side.
Remove with a slotted spoon and drain on kitchen paper.
Give them a good dusting with a castor sugar and cinnamon mix. Traditionally served with chocolate sauce. Enjoy either hot or at room temperature. YUM!
Then go for a run around the block!