The best homemade churros are crisp and golden brown on the outside. And they are light and airy on the inside. These are best dipped in a cinnamon/sugar mixture and served warm. Chocolate sauce is optional!
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These are the Best Homemade Churros. Cinco de Mayo is right around the corner and I’m a little restless, so I decided to make some homemade churros. I’m going to eat a couple of these and send the rest to the grandkids.
I don’t deep fry often, but sometimes I need a melt-in-your-mouth treat. These churros are the real deal (authentic) and they are dipped in a cinnamon/sugar mixture as soon as they come out of the fryer.
What is a Churro?
A churro is a fried Spanish pastry made with a choux pastry. There are different types of churros and today I’m sharing my favorite recipe.
Originally, Spanish churros were made with just flour and water. These days, most churro recipes include eggs, butter, and sugar.
Ingredients for Churros
To make these churros you’ll need:
- All-purpose Flour
- Oil for Frying
Best Oil For Frying Churros
Any neutral-tasting oil with a high heat point is fine to use. You can use vegetable oil, canola oil, peanut oil, or corn oil.
Products I Use When Making Homemade Churros
- Dutch Oven (It’s important to use a large pot with a heavy bottom)
- Candy Thermometer (You’ll need to keep an eye on the temperature of the oil)
- Large French Star Pastry Tip (for piping churros)
- Decorating Bag
- Kitchen Shears
Best Homemade Churros
It’s best to get everything together ahead of time. Once you start frying, it goes fast and you can’t turn your back on these.
Measure the flour into a bowl. In another bowl, break the eggs and beat lightly. Set aside.
In a saucepan, over medium-high, heat water, butter, and salt. Bring to a boil.
Add the flour and turn heat to low.
Stir until the mixture is well combined and stays together.
Remove from the heat and beat in the eggs until dough is smooth. I use my stand mixer set on low.
How To Fry Churros
It’s so important to keep an eye on the temperature of the oil when frying churros. Try to keep the oil at around 350-360 degrees. Fry 3-4 churros at a time. Check the temperature between each batch.
Fill the dutch oven with about 2 inches of oil. Clip a candy thermometer to the side so you can watch the temperature.
Spoon the dough into a pastry bag with a large star tip. Squeeze out strips of dough (about 4-5 inches long) straight into the hot oil and snip with kitchen shears. Fry about 3-4 at a time, until golden brown.
Drain on paper towels and sprinkle generously with sugar and cinnamon while still hot.
You can also serve churros with chocolate or caramel sauce (or both!). Grab the recipe for my easy homemade caramel sauce. It’s so good and easy to make.
What Can Go Wrong When Frying Churros?
Here are a few tips in order to have perfect churros every single time!
- Texture – The texture of the churros are determined by the temperature of the oil. Most texture problems are caused by letting the oil get too hot (done on the outside/raw on the inside).
- Exploding Churros – Yes, churros can explode if you don’t use a star tip to pipe the dough into the hot oil. Without the ridges, the outside of the dough cooks faster than the inside. Steam builds up inside and has no place to go.
- Churros That Are Limp (Not Crispy) – Prevent limp churros by frying in small batches (3-4 at a time). If you overcrowd the dough in the oil, it will steam instead of fry. Also, make sure the temperature of the oil doesn’t get too low. Allow the oil to heat back up between batches if you need to.
Can You Make Churro Dough Ahead of Time?
Yes! You can make the dough one day ahead of time and refrigerate in an airtight container. Bring the dough back to room temperature before frying.
How To Store Churros
Churros are best eaten warm! However, fried churros can be stored in an airtight container at room temperature for two days.
You May Also Like These Recipes
- Easy Homemade Artisan Bread
- Mom’s Southern Fried Chicken
- Southern Seafood Recipes
- Family Fish Fry
- Fried Green Tomatoes
- Grandma’s Famous Hoecakes
- 1 cup all-purpose flour
- 3 eggs
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- Oil for frying
- Measure out the flour in a bowl. In another bowl, lightly beat the eggs. Set aside.
- In a saucepan over medium-high heat, bring water, butter, and salt to a boil. Add the flour (all at once) and turn the heat to low. Stir until the mixture is smooth and well combined (about one minute). Remove from heat. Place in a mixing bowl and add the eggs. Beat until smooth. (I use my stand mixer)
- Add 2-inches of oil to a dutch oven or heavy-bottomed pot. Clip candy thermometer to side of the dutch oven. Heat oil to 365 degrees.
- While the oil is heating, spoon the dough into a pastry bag with a large star tip. Squeeze strips of dough (about 4-5 inches long) straight into the hot oil. Snip with kitchen shears. Fry 3-4 strips at a time until golden brown. The strips will puff up as they fry.
- Drain on paper towels and sprinkle with sugar and cinnamon while still hot. Check the temperature of the oil between batches.
Nutrition InformationYield 40 Serving Size 1
Amount Per Serving Calories 45Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 37mgCarbohydrates 4gFiber 0gSugar 1gProtein 1g