Churros -Homemade for a Taste of Spain

You can't think of the Mediterranean and not think of Churros.Churros are simply Choux pastry , piped through a star nozzle and deep fried and dunked in la warm chocolate sauce.Like this.
There are rather few Places selling Churros. A distant few in Delhi and too far from South Mumbai to even contemplate driving down for some.So the solution.Make the Churros at home.And this time round, I never baked them.
Fried, dusted with confectioners sugar and dunked into warm chocolate sauce and then finished with tart strawberries .Could you ask for anything better?PS this was my first attempt,and if I may say so, they came out amazing.I checked out many listings on Pinterest and accordingly modified my Choux Pastry recipe that I had made for  a Daring Bakers Challenge.
Easy enough to make into an afternoon project.Tada, and they are done.Just to get you started.
For the 
Churros -Homemade for a taste of Spain
You need
1 cup all purpose flour 1 cup water1/2 cup +2tbsp sugar1/2 tsp salt2 tbsp oil +2 tbsp butter2 eggsOil to deep fryZest of one lemon/ 1/2 tsp vanilla 1 tsp powdered cinnamon 
Chocolate sauce /Nutella / Lemon Curd/ Hot chocolate milk  to serve
Star nozzle , Pastry Bag, kitchen scissors, electric blender (Unless you intend doing your entire tricep/bicep workout making Churros)
Make your chocolate sauce by melting I used a metal cup stand over which I place the pastry bag after sliding in the start nozzle. It's easy to fill it that way. Use a jug or a tall glass if you have one. 
Set a pan wit the oil to heat on low while you make the Choux pastry.On the other burner, place the water, 2 tbsp sugar, salt, 2 tbsp oil +2 tbsp butter to boil. In the meanwhile, mix the cinnamon and the confectioners sugar in a large bowl.Bring the water to a rolling boil and turn off the heat.
Dunk in all the  flour in one go and use a wooden spoon to beat it in.Like so.One congealed mass.Add in vanilla or lemon zest.According to me, vanilla and chocolate are a match made in heaven. And if you top it with cinnamon, it's an orgy...Wait three to four minutes and plug in your blender. Pop in an egg and whisk it in. Once that is done add the other egg and whisk.
Like so.Make sure that you wait before you add the eggs , you don't want scrambled egg in your Choux pastry.Turn up the heat of the oil now.That's it. It's done.Now fill in the pastry bag and twist the top to ensure that the Choux pastry won't come out the wrong way.
Testing to see how smooth it is. One hand for the pastry bag and one hand the scissors.
Pipe the Choux pastry into the hot oil and snip off after 5 inches or so. 
Flip them after 45 -55 seconds keeping the aflame on medium high.
Bring them out and drain on kitchen towels .Quickly place the hot Churros into the cinnamon sugar to coat.Place into a short glass and serve with the sauce of your choice.

Sweet child wanted a  LARGE  pinwheel churro. So he tried...

Serve warm...Clouds of crisp choux pastry that taste of cinnamon and sugar.And then they are dunked into warm chocolate.Awesome.Make them and fall in love with fried churros.There's something very decadent about them. And everytime you read a book that is based in Spain, you'll always read about churro being eaten for breakfast.
You can bake them too. But then that would take away the romance from fresh fried churros and make them plain eclairs.
That would be sad. These are quick and super easy. And they seem to be a promise os sunny spain.Lets bake them next time.And serve them with lemon curd.Join me.Till then...Fry your Churros.
So what are you baking today???