Recipe & food styling Marisa Curatolo.


1 cup cold water

1/2 cup unsalted butter

1/4 cup sugar

1 teaspoon lemon zest

1/4 teaspoon coarse salt

1 cup all-purpose flour, sifted

3 eggs, room temperature

Canola oil, for deep frying

Icing sugar, for dusting


In medium saucepan, combine water, butter, sugar, lemon zest and salt. Bring to boil over medium heat. Reduce to low; slowly add FLour and mix well. Remove from heat. Add eggs one at a time, beating well after each addition. Spoon batter into pastry bag fitted with large star tip.

Heat oil to 350°F in large skillet. Hold pastry bag over oil and drop in 1-inch pieces of dough, careful not to splatter oil. Fry, turning churros often, until golden brown, about 1 minute. Remove with slotted spoon; drain on paper towels. Dust with icing sugar and serve immediately.