Churros

INGREDIENTS:
2.2 pounds of wheat flour
2 teaspoons salt
2.1 pints bottled water
Virgin olive oil



1. In a large saucepan, put to boil water with salt and 3/4 of a cup with olive oil. When the water starts to boil add the flour, but care, always through a sieve, stirring the water constantly with a wooden spatula. Stirring water while cooking thickens the mixture and will eventually form a ball of dough around the spatula. That ball comes unstuck from the pan easily.

2. At that moment fill up with the dough the pastry bag (which should have docked a star-shaped mouth) and cast a circulation in the form of a snail inside frying pan with plenty of oil very hot (dough should float). Let fry golden on one side and turn to make the same at the other side.

3. Remove, put on absorbent paper to remove excess oil and cut into pieces. Sprinkle with sugar and eat ALWAYS hot or warm.

Note:
When churros get cold become like rubber