Desserts: Churros

¼ cup vegetable oil

2 cups water

2 tablespoons granulated sugar

1 teaspoon kosher salt

2 cups all-purpose flour

1 lime, zest only

Combine oil, water, sugar and salt in a heavy bottomed pot on the stove. Bring to a boil, stirring occasionally. Remove from heat. Add flour and lime zest, and stir vigorously with a metal spoon until mixture forms a thick, smooth textured ball. Then let the mixture cool in the pan until warm, not cool.

Using a piping bag with a medium sized star tip, pipe logs three to four inches long onto a sheetpan. Chill. In a heavy bottomed pot, heat canola oil to 350 degrees. Fry churros until golden (maintaining the temperature) and remove with a slotted spoon to drain on paper towels. When cool, roll in cinnamon sugar.

Note: Yields about 40 in each batch.

Recipe courtesy of Elise Fineberg