Leaf-Enriched Green Churritos

This basic recipe only uses 5 ingredients.

• Put 3 cups of corn masa flour (usually called masa harina in the Latin foods sections of grocery stores) in a bowl.
• Add 1 cup of plain flour. (If it is available, bread flour works really well).
• Add 1 teaspoon of baking powder.
• Add 1 cup of dried leaf powder. This is one of the best recipes for using stronger flavored leaf powders, such as moringa.
• Stir these dry ingredients together
• Add 1-1/2 – 2 cups of water.
• Mix it first with a spoon and then knead it with clean hands until it forms into one solid ball with no crumbs in the bowl.
• Pour about 4 inches of vegetable oil into a fryer. This will vary somewhat with the size of your fryer, but the idea is to make sure that the churrito dough is completely covered with oil when it is dropped into the fryer.
• Heat the oil to 400 degrees Fahrenheit (about 200 Celsius). This is easiest to do with an electric fryer.
• When the oil is hot put a portion of the dough into a potato ricer, using the biggest holes of the ricer.
• Use a ricer that only has holes in the bottom (some have holes in the sides as well). You can buy them from cooking supply stores or online for less than $20.
• Squeeze the dough through the holes until you have long green “worms” directly over the fryer.
• Cut the dough off and let them drop into the hot oil. Be really careful working with the hot oil.
• Cook for about 3 minutes with a gentle stir to make sure they aren’t sticking together.
• Remove the churritos from the oil and let them drain a few seconds, then gently dump them onto a paper towel to absorb excess oil.
• Sprinkle right away with salt, or chili powder, or other seasonings of your choice.