Mini Churros

Ingredients

• 70 servings topping (see cooks' note below)
• 0.5 cup granulated sugar with 1 tablespoon cinnamon)
• 2 cups flour all-purpose
• 1 inch lemon zest 
• 0.3 teaspoon salt 
• 2 quarts vegetable oil extra-virgin (not )
• 2 cups water 

Equipment

• baking sheet
• paper towels
• sauce pan
• baking paper
• pot
• plastic wrap
• wooden spoon
• kitchen towels
• tongs

Directions

1. Heat 1 3/4 inches oil to 400°F in a wide 3 1/2-to 4-quart heavy pot over high heat (oil will be just beginning to smoke). Drop in zest (oil will bubble vigorously) and fry until browned, about 1 minute.
2. Remove with tongs.
3. Line 2 trays with parchment paper.
4. Bring water with salt to a boil in a heavy medium saucepan, covered.
5. Add 2 teaspoons olive oil and remove from heat. Immediately add flour and stir vigorously with a wooden spoon until combined (mixture will be stiff and not very smooth). Fill churro-maker with some hot dough and wrap a kitchen towel around churro-maker canister.
6. Turn screw handle of churro-maker until dough emerges from star opening. Holding opening about 2 inches above a tray, turn handle to squeeze long lines of dough onto parchment.
7. Cut lines into 3-inch pieces with kitchen shears. Repeat with remaining dough, including any scraps.
8. Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch.
9. Drain on paper towels. Return oil to 400°F between batches.
10. Roll warm churros in sugar and serve with warm chocolate sauce if desired.
11. •Churros can be piped, but not fried, 2 hours ahead and chilled, covered with plastic wrap, or 1 week ahead and frozen (first on baking sheets, then stored in sealable bags); thaw 30 minutes before frying.•To make chocolate sauce, bring 1/2 cup heavy cream to a boil and remove from heat, then stir in 3 1/2 ounces finely chopped bittersweet chocolate until smooth.