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Mexican Churros



2 cups Canola oil
1 cup water
1/2 cup margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon


1. Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
2. Remove from heat. Beat in eggs all at once and continue beating until smooth.
3. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
4. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.
5. Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.
NOTES : Churros, or Crullers, are to the Spanish and Mexicans what doughnuts are to Americans for coffee breaks.













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