1) Mix milk, water, butter and salt in a saucepan. Heat until mixture comes to a boil.

2) Add the flour all at once, and remove immediately from heat, beating vigorously until the mixture is smooth.

3) Place mixture in "churrera" or a wide funnel and fry in very hot oil. It doesn't have to be a deep fryer, or even very deep oil, perhaps 3 inches or so. While a fryer is nice (controlled temperatures, etc.), a heavy medium sauce pan will work fine. As with donuts, the churros will float, then need to be turned over. Test one for doneness, and go from there.

4) Makes about 15 churros (depending on size).

Note: I brought home a little 'churrera,' but it is getting very 'weak' and seemingly 'flimsy' from usage. A good, durable funnel will work very well, as you force the mixture down through the opening into the hot fat.

In Spain, those we had were dredged in a sugar/cinnamon mixture, and so we do the same here with ours.

Good luck and happy eating.