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Churro

Fried-dough pastry

Fried-dough pastry

FieldValue
image[[File:Chocolate con churros (27343655726).jpg250pxA plate of churros with a cup of chocolate]]
captionA plate of churros with a cup of chocolate
alternate_nameTejeringos
countryIberian Peninsula
regionSouthern Europe
courseBreakfast, lunch, dinner, snack
typeFried dough
servedHot
main_ingredientDeep-fried choux pastry (flour, water, butter, eggs, salt)

A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in France and the Southwestern United States.

In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras, jeringos, or tejeringos in some regions. They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack. There are also two slightly different snacks in Portugal, called porra and fartura, which are filled with jelly instead of the doce de leite traditional to Brazilian churros.

History

The origin of churros is unclear. But according to food historian Michael Krondl, "today's churro is not that different from a recipe for a flour and water fritter that you find in Apicius, a Roman cookbook dating from the 1st century AD. And there are recipes from the Ancient Greeks, but it's probably even older than that. In the Mediterranean basin it's basically been around forever".

But there are also other theories: one of them is that the churro was made by Spanish shepherds to substitute for fresh baked goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time, but the nomadic lifestyle of the shepherds and the large quantities of oil or fat needed to fry churros make that unlikely.

Another theory, considered a hoax by some people suggests the concept was brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient; as they returned from Ming-dynasty China to Portugal, they brought along with them new culinary techniques. One included altering dough for youtiao, also known as yóuzháguǐ in southern China, which bears a resemblance to the churro. The new pastry was soon introduced to Spain, where it was modified to have the dough extruded through a star-shaped nozzle (compare a piping bag) rather than pulled.

Etymology

According to the Diccionario de la lengua española, churro is onomatopoeic, ultimately imitative of the sound of frying.

Preparation

Filled, straight churros are found in Cuba (with fruit, such as guava), Brazil (with chocolate, doce de leite, among others), and in Argentina, Bolivia, Peru, Chile, Mexico (usually filled with dulce de leche or cajeta but also with chocolate and vanilla), and in Colombia and Venezuela (with bocadillo, arequipe or sweetened condensed milk). In Spain, a considerably wider diameter is used to accommodate the filling.

In Uruguay, churros can also come in a savoury version, filled with melted cheese.

In the Philippines, churros are typically straight, or bent into U-shapes or circular shapes dusted with white sugar and are popular during Christmas.

In Thailand, churros are commonly referred to as Patonggo Spain (, ). The fried dough itself is originally called youtiao in Chinese, but it is known locally in Thailand as patonggo.

Churros in American theme parks and street fairs are most often rolled in cinnamon sugar or other flavored sugars.

Similar dishes

Karabeej Halab

In the Middle East, a churro-like fried dough-based sweet is known as Karabeej Halab (). It is made using semolina flour, and is dipped into a sugar and rose water syrup after it is deep fried. It originates from Syrian cuisine and is especially popular in the month of Ramadan.

Youtiao

Youtiao, a traditional Chinese fried dough with a long history. It is well known in Thailand as Patonggo.

References

References

  1. Miguel, Amando de. (28 January 2008). "Variaciones regionales del habla popular".
  2. Zaera, Beatriz. (3 December 2024). "Los churros vienen de China" y otros grandes bulos gastronómicos que corren por las redes".
  3. (17 November 2015). "Cinco placas portuguesas que são muito estranhas para brasileiros".
  4. Randolph, Mike. (17 June 2020). "The complex origin of beloved churros".
  5. "Churro Encyclopedia".
  6. (2011-08-18). "Churros: The Hidden History". [[The Huffington Post]].
  7. (9 December 2016). "The Hidden History of Churros".
  8. "Churros: a secret history".
  9. "churro".
  10. Díaz, Ana. (2012-10-31). "Calentitos versus churros". ABC.
  11. (18 October 2013). "Una de calentitos".
  12. (18 May 2009). "La muralla duda: rueda o papa". Diario de Sevilla.
  13. Veneracion, Connie. "The Spanish Influence on Filipino Cuisine".
  14. Aranas, Jennifer. (2012). "The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors". Tuttle Publishing.
  15. (5 January 2013). "How to Cook Churros con Tsokolate with Cocoa Tablea Drink".
  16. (2018-05-22). "ชูโรส ปาท่องโก๋สเปน แป้งกรอบนานเนื้อนุ่มในทำเองได้". Kapook.com.
  17. Maha Salah. (2 January 2021). "Karabeej Halab". [[Middle East Monitor]].
  18. (1 May 2018). "7 Jordanian street foods we can't live without". Roya News.
  19. (22 Feb 2023). "An odyssey of Palestinian dishes in the West Bank". The New Arab.
  20. (14 May 2019). "ICRC Audiovisual Archives".
  21. Chongchitnant, Pailin. (24 July 2020). "Crisp and Airy Chinese Doughnuts (Pa Tong Ko)". Hot Thai Kitchen.
  22. Silva, Carlos Alberto. (February 2, 2020). "Vestido de Chaves, vendedor de churros é atração em praia de Guarapari". A Gazeta.
Info: Wikipedia Source

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