Easy Churros Recipe – classic Mexican snack or dessert treats made with piped dough and fried to flaky warm perfection. These are crispy on the outside and light soft on the inside. Coat it in cinnamon sugar then dip in chocolate sauce and you’ll have one irresistible snack bites! 

You probably know by now how much I looove my fried snacks. From these popular African Puff Puff to these summer fair classic Funnel Cakes, I dig all them without a doubt!

So to wrap up this week’s Mexican food parade for our Cinco De Mayo stay-at-home celebration, I’m bringing to you these phenomenal highly addictive CHURROS!

Don’t let its beautiful looks deceived you coz it’s actually easier to make than you think it is! Plus, they’re made with pantry essentials that are already in your pantry now. Ready to make this churros recipe at home? Let’s get cooking!

What is a Churro?

A churro is a fried-dough pastry made primarily with flour, eggs, sugar, and butter. Churros are quite popular in Mexico and in the U.S., especially at carnival fairs. There’s something so addictive with its spongy soft melt-in-your-mouth centers and crispy flaky exterior with cinnamon-sugar coating.

Churros Recipe Ingredients

If you’ve been a fan of Costco churros, well, you better get ready with this homemade version. You get to appreciate better these warm churros straight off the fresh oil compared to those oil in stores that has been frying all day long. You’ll taste the difference for sure.

But first, make sure you have the ingredients below to make this crowd-pleasing favorite fried snack.

• Water – An essential part of making any dough. It’s the basis for forming our treat.
• White Sugar – Common table sugar you can easily find in any grocery store.
• Salt – A basic ingredient that intensifies all other flavors. it’s also used for preserving, brining or simply as a light garnish.
• All-purpose flour – This pantry must-have isn’t just for baking. it’s also great for many savory dishes.
• Eggs – The ingredient that binds all the others together. it’s more than just your breakfast staple.
• Vanilla extract – gives a flavor boost to any dessert or snack (see my HOMEMADE RECIPE HERE)
• Oil for frying 

As for the coating and dip, you can enjoy these simply with cinnamon sugar mixture or go above and beyond by making your own chocolate dip using semi-sweet and milk chocolate chunks, heavy cream, and vanilla extract. If you have caramel sauce at home, as shown in the picture, you may also use that as a dip. It’s quite a treat!

Can You Freeze Churros?

Honestly, churros are best enjoyed fresh, but if you have any leftovers, you can certainly freeze them for future serving. Just place the cooked churros on a baking sheet and into the freezer. Once it’s frozen, transfer them in a freezer-friendly container and freeze for about 2 months.

When reheating, simply bake them on a baking sheet for 400 F for about 4-5 minutes or until heated through. 

Uncooked Churros Dough. As for uncooked churros, yes, you can also freeze them. Simply pipe the churro dough in a single layer on a baking sheet lined with wax or parchment paper. Make sure that they don’t touch each other. Then cover it with a plastic wrap and place in the freezer to flash freeze.

When they’re already frozen or hard enough to touch, transfer the uncooked churros to a Ziploc bag or freezer-friendly container and freezer for up to 6 months. Simply cook them straight off the freezer. DO NOT THAW.

Tips for Frying Churros

To make the best churros recipe for the family to enjoy, make sure to remember these important tips below.

• Use the right temperature: Make sure your oil is heated accordingly. In this case, set your stove over medium-high heat until it reaches 375ºF. If you use a lower temperature, you’ll end up with soggy churros. And if it’s too hot, you most likely have burnt churros on the outside and raw dough on the inside.
• Do not overcrowd: Depending on your frying pan, fry just about 3-4 churros at the same time. You do not want to overcrowd the pan. If you do, it will soak up oil.
• Shorter churros are easier to flip: Longer churros tend to curl more and eventually difficult to flip. I usually stick with around about 4- 5 inches long churros.
• Focus on the color: Pay closer attention to the color as they fry. Their golden brown color will tell you that each side is already cooked through.
• Roll while warm: Roll the cooked churros in the cinnamon-sugar mixture while they’re still warm/hot so it will stick better.

More Fried Snacks to Explore

Looking for easy addictive snacks just like this churros recipe to try during these times? I’ve got some of my favorites down below. Enjoy!

• Funnel Cakes
• Candied Pecans
• Sopapillas
• Plantain Chips

 

How To Make Churros

Cinnamon Sugar Making

• Make the cinnamon sugar: Combine ½ cup sugar with the cinnamon in a shallow bowl. Set aside.
• Prepare a lined plate: Line a plate with paper towels.

For the Batter

• Make the batter: In a medium saucepan, pour water and add sugar, butter, and salt. Place saucepan over medium heat. Bring the butter mixture to a boil, then quickly remove the saucepan from the heat. Whisk in the flour. (See photos 1 – 4)
• Let the batter cool down: Continue mixing with a whisk or wood spoon until it forms a softball. Let it cool for 2-3 minutes. (See photos 5 – 6) 
• Blend the ingredients together: Transfer to a bowl, if the saucepan is not large enough. Add eggs and vanilla to the flour mixture. Use an electric mixer to blend together the ingredients. Don’t be alarmed if the mixture would start to break apart. Keep mixing until thoroughly mix and the mixture is smooth. (See photos 7 – 8) 

How To Fry Churros 

• Fill the piping bag: Add the dough into a piping bag with a star tip. If a piping bag is not available, you can use a Ziploc or sandwich bag that has a fold-over top. Place dough into bag and push it to one corner. (See photos 9 -10)
• Prepare for frying: Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot then set over medium-high heat until it reaches 375ºF. 
• Pipe the churros: Holding the piping bag a few inches above the oil, carefully pipe churros into long ropes, about 4- 5 inches, directly into the oil. Use kitchen scissors with one hand or knife to cut off the dough. Be careful when piping the churros, you do not want it to splatter. Add about 3-4 churros or more, depending on your fry pan and the oil. You do not want to overcrowd the pan, if you do, it will soak up oil resulting in soggy churros. (See photo 11)
• Frying churros: Let the dough fry for about 2 minutes per side until golden brown and cooked through. (See Photo 12)
• Soak the excess oil: Remove the churros and place on a paper towel-lined plate, to drain. Roll them in a cinnamon-sugar mixture. Continue frying until all the dough has been used up. 

Chocolate Sauce

• Melt the chocolate together: In a small saucepan, whisk together chocolate, cream, and vanilla, until chocolate has melted and smooth – about 3-5 minutes. Serve warm with churros. (See photos 1 -2)

 

 

Watch How To Make It

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