The History of the Churro

Chur·ro (plural chur·ros) is a fritter in coil shape: a thick fritter made from a coil of dough

(Source: Microsoft Encarta Encyclopedia)

* * * * * * * * *

Pronounced CHOOR-rohs - with a trill on the double R - these ribbed fritters are generally
made from a wheat flour-based dough that is squeezed through a star-tipped form into hot
oil for frying. Churros are drained before rolling in granulated sugar or granulated sugar mixed
with cinnamon. Sometimes the churros have fillings of custard or jam. They should always be
crisp, not greasy, taste fresh and be golden brown.

Some trace churros to colonial Mexico ; others to Spain . Chicago churros are like those in Mexico
, where they are sold in bakeries and at cafes, then dipped in hot chocolate or
cafe con leche before nibbling.

(Source: The Chicago Tribune, May 28, 1999)

Nutritional Information