Churros with the three omegos

Maegan Frans Sauces 1 slab milk chocolate 1 slab dark chocolate 1 slab white chocolate Churros 1 cup water 2 ½ tbsp white sugar ½ tsp salt 2 tbsp vegetable oil 1 cup all-purpose flour 2 quarts oil for frying ½ cup white sugar, or to taste 1 tsp ground cinnamon Sauces: Melt all 3 types of chocolate and set aside

Churros: In a small saucepan over medium heat, combine water, 2½ tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to the boil and remove from heat. Stir in flour until mixture forms into a ball.

Heat oil for frying in deep-fryer or deep skillet to 190°C.

Pipe strips of dough into hot oil using a pastry bag. Fry until golden and drain on paper towels.

Combine ½ cup sugar and cinnamon and roll the drained churros in the cinnamon and sugar mixture.

Serve with ice cream and the chocolate dipping sauces.