These wonderfully crispy fried dough strips are popular at Mexican markets and theme parks everywhere. This updated recipe takes on the flavors of fall by introducing pumpkin and pumpkin spice. A cinnamon-infused chocolate fudge dipping sauce takes these over the top. These do not keep well…plan to make them shortly before serving, and serve them while hot and crisp.
Ingredients
- For the fudge sauce
3/4 cup semisweet chocolate chips
1/4 cup unsalted butter
1/2 teaspoon ground cinnamon
2/3 cup granulated sugar
1 (5-ounce) can (2/3 cup) evaporated milk
- For the churros
1-3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup water
1/2 cup pumpkin puree
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
1 quart vegetable oil such as canola
Directions
- Make the fudge sauce
- In a medium saucepan over medium heat, combine the chocolate, butter, and cinnamon. Cook, stirring often, until thoroughly melted. Stir in the sugar, and gradually stir in the evaporated milk. Bring to a boil, reduce heat, and simmer over low heat for 8 minutes, stirring constantly. Remove from heat, let cool slightly before serving with the churros for dipping.
- Make the churros
- In a medium mixing bowl, stir together flour, 3 tablespoons sugar, 1 teaspoon of pumpkin pie spice and salt. Set aside. In a large mixing bowl, beat together water, pumpkin, 2 tablespoons vegetable oil and vanilla. Fold the dry ingredients into the wet ingredients until blended. In a deep fryer or a deep skillet, heat 1 quart vegetable oil to 375F and line a large plate with paper towels. In a small bowl, stir together the 1/2 cup granulated sugar with the 2 teaspoons pumpkin pie spice; set aside. Transfer dough to a large piping bag fitted with a large star tip. Pipe a 6-inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time, turning them once, until golden brown or about 2 minutes per side. Transfer the churros to the paper-towel-lined plate for 1 minute. Then quickly toss in pumpkin spice sugar mixture. Serve hot with fudge dip on the side.