Churros

• 1 cup (225 ml) milk
• 2 cups (475 ml) water
• 1 tbsp (15 ml) vegetable oil
• 1 tsp (5 ml). salt
• 3 cups (700 ml) all-purpose flour
• 1 tsp (5 ml). baking powder
• 1/4 tsp (1 ml). vanilla extract
• vegetable oil for deep frying
• powdered (confectioner's) sugar for dusting

1. Combine the milk, water, tbsp of vegetable oil, and salt in a large saucepan and bring almost to a boil over high heat.
2. Add the flour a little at a time, stirring constantly with a wooden spoon over low heat.
3. When it has formed a smooth paste, remove it from the heat and add the baking powder and vanilla.
4. Continue stirring until thoroughly combined.
5. Heat the oil to a temperature of about 325 degrees (175 C.), or until the surface shimmers.
6. Place the dough in a pastry bag with a wide, star tip.
7. Typically, churros are about 1/2 inch in diameter, with ridges running their length.
8. Pipe the dough into the hot oil, forming straight fritters 6 to 8 inches in length.
9. Fry until golden brown and remove to paper towels to drain.
10. Serve immediately, dusted with powdered sugar.

milk, water, vegetable oil, salt, flour, baking powder, vanilla extract, vegetable oil, powdered

Taken from online-cookbook.com/goto/cook/rpage/000EEC (may not work)