Last night a churro changed my life. Well, not just one, a whole plate full. Inspired by Nigel Slater's Churros with apples recipe, I whipped up a plate of moreish churro bites with some brown sugar and blood oranges. What caught my eye from Nigel's recipe is that the ingredients list was already vegan- a pretty rare find once you've strayed further than a fruit salad.
I've used every part of the blood oranges- the peel, flesh and juice- which breaks through the stodgy texture of the churros, and is perfect with the brown sugar, which I found burnt into little clusters once sprinkled over the hot churros.
Although this pudding would be PERFECTION for having friends round (everyone can eat as much as they like and still struggle to make a dent on the churro mound), I would make this a few times before to practice; the churro mix is quick to make, but the bubbling pan of oil to deep fry them in will require all your attention.
Makes a lot for 4 people
1 orange's rind peeled
5 tbsp sunflower oil for mix, more for frying
1/2 tsp salt
200g plain flour
2-3 tbsp brown sugar
2 blood oranges for serving and juicing
In a saucepan, pour in the water, orange rind and 5 tbsp oil. Bring to the boil and then allow to infuse for 20 minutes.
Remove the rind, and add to a bowl with the salt and flour. Mix until a smooth paste forms.
In a pan suitable for deep fat frying, heat enough oil for bite size churros to cook in. Drop teaspoons of the churro mix into the oil, and wait until they turn a dark golden colour and float to the surface. It may take a few attempts to get the right colour, but once the oil is hot enough each churro should take around 30 seconds to cook.
Once they have turned a golden colour, remove from the pan and pile on a serving plate. I added a few sprinkles of brown sugar to each layer- along with some squeezes of orange juice, so that each churro tastes slightly different depending on how much sugar or juice it's soaked up.