Churro With Lemon Zest And Turmeric Recipe

Being a Churro virgin this was quite the adventure. I had never thought about presenting a churro before, but what a perfect palate to create anything you desire!  This simple delicious tasty fried-dough pastry is dusted with cinnamon and sugar and will surely win your heart over. The churro originated from Latin America, Spain, and Portugal, and now graces itself all across the states and is rapidly creating a new trendy culinary niche!!

churro with turmeric

So here we go…this is what you will need to get started on the Churro path. I put my own twist in this recipe by using brown sugar and adding a  zest of lemon and a dash of turmeric, over the fresh sliced fruit.

(4 Servings/ 4 inches long)

Recipe and Tools Needed

  • 16 Inch piping bag fitted and a rounded star tip no larger than ½ inch, this all comes in a kit which I recommend you assemble before food prep ( I used Ateco tip #829)
  • Candy or heat resistant thermometer
  • Paper Towels

Churro Coating:

  • 1/2 cup raw brown sugar
  • 1/2 teaspoon powdered turmeric
  • 1 teaspoon ground cinnamon

Accompaniments:

  • 1 sliced whole banana
  • 6 sliced strawberries
  • 1/2 cup fresh blueberries
  • 1 lemon/ grated lemon skin (zest)

To Prepare The Dough:

  • 1 cup of water
  • 2 ½ tablespoons white sugar
  • 1/2 teaspoon fine pink Himalayan Sea salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour

Step By Step Instructions To Make The Lemon Zest And Turmeric Churros

In a small saucepan on medium heat, combine water, sugar, salt and vegetable oil.  Once it begins to boil, remove it from the heat. Stir in the flour for about 30 seconds and form a ball.  It is very simple and happens quickly. 

Note that it’s a little hot so if you use a disposable bag let it cool down a bit. 

Frying The Churros

  • Deep-frying skillet or deep-fryer
  • 2 quarts vegetable or canola oil

Use a thermometer to make sure the oil is heated to 375 degrees.

Next, with the pastry bag, pipe strips of dough into the hot oil and fry until it is golden. This takes about 20 -30 seconds.

Drain on paper towels.

Making The Spices

Combine brown sugar, cinnamon and turmeric in a mixing bowl and roll the drained churros in the mixture.

I placed the churros artfully over sliced fruit and finished it off by grating fresh lemon skins on top adding a delicate zest!!!

To say this was delicious is an understatement. I am still dreaming about my first glorious bite into this crispy, yet doughy refreshing pastry.  The turmeric and lemon zest really add a lightly aromatic flavor, with a hint of fruit adds to a flavor that is very sumptuous!!

Enjoy…I can’t wait to indulge in my next Churro Adventure!!

Churro With Lemon Zest And Turmeric Recipe

This simple delicious tasty fried-dough pastry is dusted with cinnamon and sugar and will surely win your heart over. The churro originated from Latin America, Spain, and Portugal, and now graces itself all across the states and is rapidly creating a new trendy culinary niche!! 
Course: Dessert
Servings: 4

Equipment

  • 16 Inch piping bag fitted and a rounded star tip no larger than ½ inch, this all comes in a kit which I recommend you assemble before food prep ( I used Ateco tip #829)
  • Candy or heat resistant thermometer
  • Paper Towels
  • Deep frying skillet or deep fryer

Ingredients

  • 1/2 Cup Raw Brown Sugar
  • 1/2 Teaspoon Powdered Tumeric
  • 1 Teaspoon Ground Cinnamon
  • 1 Banana whole
  • 6 Strawberries sliced
  • 1/2 Cup Fresh Blueberries
  • 1 Lemon grated lemon skin (zest)
  • 1 Cup Water
  • 2 1/2 Tablespoons White Sugar
  • 1/2 Teaspoon Fine Pink Himalayan Sea Salt
  • 2 Tablespoons Vegetable Oil
  • 1 Cup All-Purpose Flour
  • 2 Quarts Vegetable or Canola Oil

Instructions

Preparing The Dough

  • In a small saucepan on medium heat, combine water, sugar, salt and vegetable oil.  Once it begins to boil, remove it from the heat. Stir in the flour for about 30 seconds and form a ball.  It is very simple and happens quickly. 
  • Note that it’s a little hot so if you use a disposable bag let it cool down a bit. 

Frying The Churros

  • Use a thermometer to make sure the oil is heated to 375 degrees.
  • Next, with the pastry bag, pipe strips of dough into the hot oil and fry until it is golden. This takes about 20 -30 seconds.
  • Drain on paper towels.

Making The Spices

  • Combine brown sugar, cinnamon and turmeric in a mixing bowl and roll the drained churros in the mixture.
    I placed the churros artfully over sliced fruit and finished it off by grating fresh lemon skins on top adding a delicate zest!!!

Notes

To say this was delicious is an understatement. I am still dreaming about my first glorious bite into this crispy, yet doughy refreshing pastry.  The turmeric and lemon zest really add a lightly aromatic flavor, with a hint of fruit adds to a flavor that is very sumptuous!!
Enjoy…I can’t wait to indulge in my next Churro Adventure!!

 

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