Ingredients

• About 2 quarts olive oil (not extra-virgin) or vegetable oil
• 1(1-inch-wide) strip orange or lemon zest
• 2 cups water
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 cup coarse sugar crystals or granulated sugar or cinnamon sugar (1/2 cup sugar with 1 tablespoon cinnamon)
• Warm chocolate sauce (see cooks' note below)
• Equipment: a deep-fat thermometer; a metal or plastic churro-maker fitted with a 5/8-inch star opening

Instructions

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. Remove with tongs.
2. Prepare churros while oil heats:
3. Line 2 trays with parchment paper.
4. Bring water with salt to a boil in a heavy medium saucepan, covered. 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.
5. 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. Cut lines into 3-inch pieces with kitchen shears. Repeat with remaining dough, including any scraps.
6. Fry churros: Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch. Drain on paper towels. Return oil to 400°F between batches.
7. Fry churros, 10 to 12 at a time, turning occasionally, until golden but still slightly moist in center, 3 to 4 minutes per batch. Drain on paper towels. Return oil to 400°F between batches.
8. To serve: Roll warm churros in sugar and serve with warm chocolate sauce if desired.
9. Roll warm churros in sugar and serve with warm chocolate sauce if desired.