Ingredients
* 1/2 cup butter
* 1 cup water
* 1/4 teaspoon salt
* 2 limes, zested
* 1 cup all-purpose flour
* 3 eggs, beaten
* Vegetable oil, for frying
* 1/2 cup sugar
* 2 teaspoons ground cinnamon
* Special equipment: Pastry bag and large star tip
Directions
In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour.
Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds.
Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil
and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil.
Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest.
Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.
