Churros Recipe

5 from 1 vote

Crispy on the outside, soft and doughy on the inside, these Spanish treats are perfect for satisfying your sweet tooth.

Course Dessert

Cuisine Portugal, Spain

Keyword Churros

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 103kcal

In a medium saucepan, combine the water, sugar, salt, and vegetable oil. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved.
Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.
Transfer the dough to a piping bag fitted with a large star-shaped nozzle. Alternatively, you can use a ziplock bag and cut off one corner to create a makeshift piping bag.
Heat vegetable oil in a deep fryer or a large pot until it reaches 375°F (190°C). Carefully pipe 4-6 inch long strips of dough directly into the hot oil, using scissors or a knife to cut the dough.
Fry the churros for about 3-4 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to transfer the churros to a plate lined with paper towels to absorb any excess oil.
Repeat the frying process with the remaining dough, ensuring not to overcrowd the pan. Allow the churros to cool slightly before serving.

Tips for Making the Perfect Churros

Make sure the oil is at the right temperature before frying the churros. If the oil is too hot, the churros will brown quickly but remain undercooked on the inside. If the oil is too cold, the churros will absorb more oil and become greasy.
Use a star-shaped nozzle to pipe the dough. This will create the signature ridges on the churros and help them cook evenly.
Don't overcrowd the frying pan. Fry the churros in batches to ensure they have enough space to expand and cook evenly.
For an extra touch of sweetness, roll the freshly fried churros in a mixture of cinnamon and sugar while they are still warm.