We love frying everything around here, from homemade eggrolls to my favorite donut holes, and this Churros recipe is the current household favorite! I think you’re going to love them every bit as much as we do!
What is a Churro?
Simply put, it is a sweet treat, typically made from piped dough, fried until golden, then tossed in sugar. They’re little bites of heaven!
How to Make Churros
Churros aren’t just Fair food anymore, and if you’re wondering how do you make churros at home, I’m here to tell you how to make them in your own kitchen! This easy churros recipe is super simple and anyone can make it at home. All you need is a large pot for frying (I like to use my Dutch oven) and a few simple ingredients.
What Ingredients Do You Need to Make Churros?
- Oil (for frying, you can use vegetable oil, canola oil, or corn oil)
- Water
- Butter
- Sugar
- Salt
- Vanilla Extract
- Flour
- Egg
I’d bet you have most if not all of these ingredients in your pantry already. Churros are also often rolled in granulated sugar, or (as is my preference) in a mixture of ground cinnamon and sugar. A Churros dessert is perfect enjoyed by themselves or dipped in chocolate ganache or salted caramel sauce.
Tips for Frying Churros
One of the most important parts of making the best churros recipe is being sure that your oil is heated to the correct temperature. You will need to use a thermometer to be sure that you are frying them in oil that is between the recommended 360-365°F. If you use a lower temperature, you run the risk of your churros coming out soggy. If your oil is too hot, you will likely end up with churros with burnt outsides and raw insides.
Keep an eye on your oil temperature the whole time you are frying. I strongly recommend you only fry 2-3 churros at a time, as adding the batter will cause your temperature to drop. A drop that’s too significant can leave you with soggy churros! After you cook each batch, give the oil as much time as is needed to return to the proper temperature for frying.
Another thing to keep in mind is that you should keep your heat source fairly consistent. I recommend a medium heat. Expert tip: Start heating your oil before you start making your dough, as it will take a while for the oil to reach the proper temperature. If you crank up the heat to high in between batches to quickly get the oil back to temperature, the temperature will continue to climb rapidly, which can leave you with burnt (yet raw-inside) churros!
Paying attention to your oil heat is probably the most important factor in making this otherwise simple recipe!
Enjoy!
More Cinnamon Desserts You’ll Love
- Cinnamon Toast Cake – Favorite!!
- Orange Cinnamon Rolls
- 3 Ingredient Mini Cinnamon Donut Holes – Easy!
- Baked Apple Pie Roll Ups (video)
- Apple Cheese Danish Bars
- Fruit Salsa with Cinnamon Crisps – Dessert, snack or appetizer!
Churros
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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