Churros with Chocolate-Dulce de Leche Dip
Churros with Chocolate-Dulce de Leche Dip is a vegetarian hor d'oeuvre. This recipe makes 25 servings with 163 calories, 2g of protein, and 9g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up salt, ground cinnamon, butter, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe is typical of European cuisine.
Heat oil in Dutch oven or large pot over medium-high heat until temperature registers 350°F on deep-fat thermometer. (Oil should be 1- to 1 1/2 inches deep).
Fit pastry bag or sturdy gallon-sized zipper-lock bag with 1/2-inch wide star tip (if using plastic bag, snip off one corner of bag to fit the tip); set aside.
Line a large baking sheet with two layers of paper towels.
Combine all but 1 tablespoon sugar and cinnamon in large plate; set aside.
Bring milk, butter, salt, remaining 1 tablespoon sugar, cinnamon stick, vanilla, and nutmeg to boil over medium-high heat in large heavy-bottomed saucepan. Turn off heat and let stand 10 minutes to allow flavors to infuse milk.
Discard cinnamon stick, bring milk mixture back up to boil over medium-high heat, then add flour and beat vigorously with wooden spoon until a smooth dough forms.
Transfer dough to large bowl and let cool 5 minutes.
Add eggs, one at a time, beating each until fully incorporated before adding the next (eggs may be beaten into dough with electric mixer or by hand with wooden spoon).
Scrape dough into prepared pastry bag. Carefully pipe dough out onto hot oil into 6-inch long churros, pinching the dough off the star tip with thumb and index finger. Fry batches of 4 to 5 churros for 3 to 4 minutes until deep golden brown.
Transfer churros with tongs to prepared baking sheet just to blot off excess oil, then transfer to cinnamon-sugar plate and roll to coat.
Place dulce de leche, chocolate chips, salt, and butter in medium bowl and microwave 1 to 2 minutes, until chips are melted, pausing microwave to stir mixture every 20 seconds.