Churros Y Patatas
Taken with my iPhone in Seville in Spain in 2017. The shop is on Plaza Nueva.
It’s such a great location – roads approach from every direction. There’s a zebra crossing (crosswalk) right outside. Is this the best location in the world?
If you are not familiar with churros, they are rods of a flour and water batter, about six inches long and three-quarters of an inch in diameter, deep fried and covered in sugar.
They are eaten as a snack on the street, or sit down and have them for breakfast, served with a hot chocolate sauce into which the churros are dipped. And coffee – don’t forget the coffee.
The batter mix is squeezed out of a pastry bag that has a star-shaped nozzle. That gives the churros their characteristically ribbed shape along their length.
The flour and water batter mix is fried until the churros are crispy on the outside and soft on the inside.
There is science behind that star shape. Besides making the churros look prettier, it increases the surface area relative to the diameter, and so make the churros fry quicker and more evenly.