Ginger Churros with Caramel Apples

Churros:
1 cup water
½ cup unsalted butter
¼ tsp. salt
1 tsp. sugar
1 tsp. vanilla
1 tsp. freshly grated ginger
1 cup all-purpose flour
3 eggs
3 cups corn oil
1/4 cup sugar, for dusting
1/4 teaspoon ground cinnamon, for dusting

In a large sauce pan bring water, butter, salt, sugar, vanilla and ginger to a rolling boil. Over low heat, vigorously stir in flour all at once for about 1 minute or until mixture forms a ball. Remove from heat. Using a stand mixer, beat in eggs until smooth.

Heat oil in heavy skillet. For authentic looking churros, spoon the dough into a piping bag with large star tip. Squeeze 4-inch strips of dough onto a sheet pan lined with parchment paper. Leave at least a ¼ inch of space in between each churro. Place churros into refrigerator for at least 10 minutes to set. When ready to fry place 3 or 4 strips at a time into hot oil and cook until golden brown, turning once; about 2 minutes on each side. Drain on paper towels.

Mix sugar and cinnamon in bowl and coat churros with mixture while they are still warm. Serve with apples and vanilla ice cream.

Caramel Apples
4 apples, cored and sliced into thin wedges
1 Tbsp. unsalted butter
2 tsp. fresh ginger, minced
1 Tbsp. brown sugar
¼ cup apple juice
1 quart vanilla ice cream

Melt butter in a large skillet over medium heat. Add ginger and cook for about 2 minutes. Stir in brown sugar and apple juice. After sugar dissolves, add the apples to the ginger-sugar and cook for 4 minutes or until apple are soft. Serve warm with ice cream and churros.

Serves 8

Cook and prep time: 45 minutes

Nutritional Information Per Serving:

Calories: 490 Total fat: 32g Saturated fat: 14 g Trans Fat: 0 g Calories from fat: 290 Protein: 7 g

Carbohydrates: 47 g Cholesterol: 140mg Dietary Fiber: 3 Sodium: 160mg