Okay, please don't laugh at my cooking disaster! I need some advice here. I like homemade churros, and have a very easy recipe to make them that uses only flour, water, and salt for the churro ingredients, and oil to cook the churros in. I like this recipe because it's stuff I always have on hand (some of the other recipes have milk, eggs, and/or butter, and that's stuff that I run out of mid-recipe sometimes). Anyway, every time I've made them, the churros burst in the hot oil, leaving a crispy outer shell, but nothing inside. If it weren't so dangerous and painful, it would probably be a comical sight--churros exploding right out of the fryer!--but hot oil spattering from the little "missles" burned my arm pretty bad once. Today, I thought I'd "outsmart" the churros and put a lid on the fryer, but guess what happened? The exploding churro busted the lid right off of the fryer!!!
So I guess my question is has this happened to anybody else, or do you know what may have caused this to happen? This
site says "Too low an oil temperature, and the churros will “boil” in the oil, absorbing grease but bursting apart before they’re brown; too high a temperature, and they’ll brown quickly but not cook enough"--could it be that I am having my oil too low of a temperature? I thought it was high enough.
What I finally did today was to use a cookie press and just do the dough into flat "ribbons", and then I poked holes in the frying dough with a knife while they were frying, hoping that it would prevent them from bursting. It did, but they aren't traditional that way, and it made for more work than it should've been. I guess I could give up making them, but now it's become kind of a quest for me to find out what I'm doing wrong and correct it. Any suggestions?