Churros– they’re outside. And, why no? It’s difficult to find anyone who is opposed to the true and straightforward tastiness of warm, cooked dough that has just been sucked right out of the fryer.
As a testament to their reputation, you will find dessert on a very good amount of Singapore’s shop recipes, in addition to some dedicated booths serving all manner of desserts flavours, toppings and dips.
Popular in Spain and Portugal before spreading to the Americas, the roots of the foods and its brand aren’t the safest. The phrase” churro” is likely a reference to the curly ears of the Churra animals, although one Spanish vocabulary claims it’s evocative, named for the noise of frying.
One thing is clear, though: The process of combining bread, water and oil into a tasty treat is popular all over the world, through the years.
The shape of the churro is similar to that of a Spanish youtiao, but the flour is piped into hot oil with a star-shaped tip to ensure the best crunch inside and soft, feathery inside.
Fun point: A dessert store is known as a churreria, while a maker of dessert is called a churrero.
Here are a few locations in Singapore where you can find them presently that you’ve snoozed them. Remember: The key is usually to have them hot, new and as quickly as you can.