Did you know that churros were named after the churra sheep because the pastry resembled the sheep's horns? Here is a super easy recipe which will make your guests wonder if its home made or not.

(CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the chilled churros into the hot oil and fry for 2–3 minutes, or until golden-brown, turning once during frying.

Blanching and peeling the pistachios makes the filling of these ultra-rich churros a vivid green. These churros are great plain or with any and all of the accompaniments. For this recipe you will ...