Confession: I think Tuesday was the first time that I have ever eaten Churros. I’ve eaten funnel cake in the US, which is made in a similar manner, but eating these Spanish ridged salty sweet crispy things had passed me by until Jerez. (I’ve just never found them very appealing, and I don’t particularly like hot chocolate, in which they are traditionally dipped.)
Although essentially both Churros and funnel cake are made from batter extruded into hot oil, where funnel cake looks like dribbles of crispy batter, churros are an altogether more sophisticated beast, long thin tubes which have been forced through a star shaped nozzle, to give their characteristic ridged appearance.
It probably also has something to do with the fact that I do not love hot chocolate, so I’ve never been one of the acolytes of the churro/chocolate cult. But, after yesterday’s breakfast in Jerez, I am now a convert.
In Jerez, there is a round covered booth in the centre of the plaza in front of the central market, right in the middle of the historic centre of the town. This contains the churrerías, where three men make fresh churros to order, which you can then take to any of the cafes around the plaza and order hot chocolate for dipping purposes.
So of course I was riveted by the process, as we waited for our churros to cook. First the churro man fills the batter hopper, then directs a stream of the batter into boiling hot oil.
Then he lifts out the circular cake of churro,
flips it into his metal serving hatch, and then proceeds to chop it up with scissors.
I kind of long to order a kilo of churros, just for the hell of it. We had half a kilo between five of us, which was ample.
LLG was a guest of Gonzalez Byass and Tio Pepe in Jerez. They very kindly bought her churros.