Mini Churros

• About 2 quarts olive oil (not extra-virgin) or vegetable oil
• 1(1-inch-wide) strip orange or lemon zest
• 2 cups water
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 cup coarse sugar crystals or granulated sugar or cinnamon sugar (1/2 cup sugar with 1 tablespoon cinnamon)
• Warm chocolate sauce (see cooks' note below)
• Equipment: a deep-fat thermometer; a metal or plastic churro-maker fitted with a 5/8-inch star opening

1. Heat 1 3/4 inches oil to 400u0b0F in a wide 3 1/2-to 4-quart heavy pot over high heat (oil will be just beginning to smoke). Drop in zest (oil will bubble vigorously) and fry until browned, about 1 minute. Remove with tongs.
2. Prepare
3. while oil heats:
4. Line 2 trays with parchment paper.
5. Bring water with salt to a boil in a heavy medium saucepan, covered. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until combined (mixture will be stiff and not very smooth). Fill
6. with some hot dough and wrap a kitchen towel around
7. canister.
8. Turn screw handle of
9. until dough emerges from star opening. Holding opening about 2 inches above a tray, turn handle to squeeze long lines of dough onto parchment. Cut lines into 3-inch pieces with kitchen shears. Repeat with remaining dough, including any scraps.
10. Fry
11. , 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch. Drain on paper towels. Return oil to 400u0b0F between batches.
12. Roll warm
13. in sugar and serve with warm chocolate sauce if desired.

olive oil, orange, water, salt, flour, coarse sugar crystals, chocolate sauce, thermometer

Taken from www.epicurious.com/recipes/food/views/mini-churros-350952 (may not work)