Ginger Churros with Caramel Apples
- Yield: 8 servings
Ingredients
- Churros:
- 1cup water
- 1/2cup unsalted butter
- 1/4teaspoon salt
- 1teaspoon sugar
- 1teaspoon vanilla
- 1teaspoon freshly grated ginger
- 1cup all-purpose flour
- 3 eggs
- 3cups corn oil
- 1/4cup sugar, for dusting
- 1/4teaspoon ground cinnamon, for dusting
- Caramel Apples:
- 4 apples, cored and sliced into thin wedges
- 1tablespoon unsalted butter
- 2teaspoons fresh ginger, minced
- 1tablespoon brown sugar
- 1/4cup apple juice
- 1quart vanilla ice cream
Instructions
- In a large sauce pan bring water, butter, salt, sugar, vanilla and ginger to a rolling boil. Over low heat, vigorously stir in flour all at once for about 1 minute or until mixture forms a ball. Remove from heat. Using a stand mixer, beat in eggs until smooth.
- Heat oil in heavy skillet. For authentic looking churros, spoon the dough into a piping bag with large star tip. Squeeze 4-inch strips of dough onto a sheet pan lined with parchment paper. Leave at least a 1/4 inch of space in between each churro. Place churros into refrigerator for at least 10 minutes to set. When ready to fry place 3 or 4 strips at a time into hot oil and cook until golden brown, turning once; about 2 minutes on each side. Drain on paper towels.
- Mix sugar and cinnamon in bowl and coat churros with mixture while they are still warm. Serve with apples and vanilla ice cream.
- Melt butter in a large skillet over medium heat. Add ginger and cook for about 2minutes. Stir in brown sugar and apple juice. After sugar dissolves, add the apples to the ginger-sugar and cook for 4 minutes or until apple are soft. Serve warm with ice cream and churros.
Recipe by Chef Alexandra I. Lopez, courtesy of the U.S. Apple Association
Nutritional Info *per serving
- Calories 320
- Fat 14g
- Saturated Fat 5g
- Cholesterol 10mg
- Sodium 125mg
- Carbohydrate 51g
- Fiber 14g
- Protein 2g