CHURROS WITH HOT CHOCOLATE

from Filipino Snacks and Sweets cookbook

serves 6
preparation time: 30 mins
cooking time: 20 mins

Fritters:
1 C water
1/4 tsp salt
1 C sifted flour, plus additional for dusting
1 C oil

Hot chocolate:
1/2 C sugar
1/2 C cocoa powder
1 1/2 C fresh milk

To make the fritters, combine water and salt in a saucepan and bring to a brisk boil. Put the flour in a large heatproof bowl. As soon as the water boils, pour it over the flour. Stir until a smooth dough is formed and the flour separates from the sides of the bowl.
Spoon the dough into a pastry bag with a large tip. Pipe into 15 cm strips on a greased and floured baking tray, or pipe into U-shaped strips.
Heat oil in a frying pan and deep fry the dough strips until golden yellow. Drain on paper towels and set aside.
To make the hot chocolate, combine sugar and cocoa in a saucepan. Pour in the milk. Stir well to partly dissolve the cocoa and sugar. Bring to a boil then reduce heat to simmer. Continue simmering, stirring constantly until liquid becomes very thick, 5-10 minutes. Pour into a cup and serve with the fritters. The fritters can be dipped in the hot chocolate when eaten.

If the leftover hot chocolate is too thick, add 1/4 C milk and simmer over low heat before pouring into cups.