Homemade Churros are a classic favorite fried food! Made with simple, pantry-staple ingredients and fried to golden perfection, these are easier to make at home than you probably imagined!

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!

Churros in a loaf pan

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.

Churros being dipped in sugar

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.

Churros in a pan with parchment paper

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!


More Cinnamon Desserts You’ll Love

Churros in a loaf pan
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Homemade Churros are a classic favorite fried food! Made with simple, pantry-staple ingredients and fried to golden perfection, these are easier to make at home than you probably imagined!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 17 Churros (will vary depending on the size of the tip you use and how long you pipe them)
Author Samantha


  • Vegetable oil or canola oil or corn oil, for frying
  • 1 cup water
  • 3 tablespoons unsalted butter cut into 3 pieces
  • 1 ½ tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 large egg room temperature preferred


  • 1 cup sugar
  • 2 teaspoons ground cinnamon optional


  • Fill a large pan (I like to use my Dutch oven) 2" deep with oil over medium heat. Heat oil to 360-365°F.
  • Meanwhile, in a separate saucepan, combine water, butter, sugar and salt over medium heat. Stir frequently until butter is melted and mixture comes to a boil.
  • Once mixture is boiling, add vanilla extract and flour (add carefully to avoid splatter!) and reduce heat to low. Stir until mixture forms a ball. Remove from heat and allow to cool for several minutes.
  • After cooling, add egg and stir well until combined. This will be difficult at first and the mixture won't seem to come together, but use a spatula or wooden spoon to continue to stir until the egg is combined. The mixture will resemble gluey mashed potatoes when finished.
  • Transfer dough to a sturdy piping bag fitted with a large star tip (I used Wilton 8).
  • Once oil has reached 360-365°F, carefully pipe a 3-4" line of the dough into your oil (keep the tip close to the oil to prevent splashing and use a knife or kitchen shears to snip the dough from the tip).
  • Only fry about 2-3 churros at a time to keep the oil temperature from dropping too drastically. Fry for about 90 seconds on one side then use tongs to turn over and cook on the other side for another 90 seconds until golden brown and cooked through. Transfer to a paper towel lined plate once cooked and allow to cool for one minute.
  • Meanwhile, combine sugar and cinnamon for topping and stir well. Place in a large shallow bowl and once cooked churros have had a minute to cool, roll through cinnamon/sugar.
  • Make sure that the temperature returns to 360-365°F before frying subsequent batches of churros.
  • Enjoy! Churros taste best when served warm.


You will need a sturdy pastry bag and a large star tip (I used a Wilton 8) to pipe your churros
5 from 66 votes

Nutrition Information

Serving: 1churro | Calories: 98 | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 73mg | Potassium: 11mg | Sugar: 12g | Vitamin A: 75IU | Calcium: 6mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine Mexican

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Homemade Churros in a pan with parchment with a title
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Thank you for sharing your recipe! It was a hit at our party. This churros with chocolate ganache is wonderful tasting. It has a great favour, I’ll be adding this healthy recipe to my successful list!

  2. I used to make these in college. The MN State Fair was canceled as an understandable health precaution, but I was going to miss my fried foods! This went off without a hitch except that my outsides were crispy and the insides were almost cooked enough, but still raw. I think that means I need to cook longer at a lower temperature next time? I used an Ateco #9 star tip, which is definitely on the thicker side. I tried cutting them into nuggets instead of long sticks to even out the cook time, but maybe that wasn’t it. Any expertise I would love!5 stars

    1. I haven’t tried making the dough ahead of time but I do think it would work. If you refrigerate the dough, be sure to let it come to room temperature before cooking/piping the churros.

    1. That’s an interesting idea, Lauren! We have never tried frying them in bacon grease, but would love to hear how that turns out for you!

  3. Hi Samantha! I can’t wait to try this yummy churros recipe! May I know if I can wait till the dough has cooled before transferring them to the piping bag? Thank you! :D

    1. Hi Candice, you want to make sure the dough is cooled in Step 4 before mixing in the egg (to prevent it come cooking when added). So it should be cooled when adding to the piping bag, hope that helps!

  4. These were so GOOD. 39 weeks pregnant and had a serious craving for fair food. This was a huge jackpot for me. My husband and children also enjoyed them. Thank you so much for sharing. I will definitely be sharing.5 stars

    1. So glad you can provide you with these yummy recipes Niamh! I hope you’re having fun baking and cooking.

  5. Samantha, I’ve been trying so many new recipes during this quarantine and yours is the best by far! Hubby eats these churros as fast as I can make them! Great recipe! Thanks!5 stars

    1. So happy to hear that April! And that will definitely keep you busy, you are going to be a churro making machine in no time!

  6. These were so delicious! My piping tip was a bit small so the churros turned out a little twiggy at first, but after an adjustment the size was perfect. They were so wonderful!!5 stars

      1. Is the dough supposed to be super hard? I had a really hard time using any type of tip on a piping bag, I resorted to cutting a hole in a ziplock bag.

      2. As I haven’t had this problem, it’s hard to say. You could try adding a bit more liquid.

        When measuring the flour, did you spoon it into the measuring cup? Scooping the flour from the container can sometimes pack it and add a bit extra which could make the dough too firm (more info on measuring flour here). I hope that helps!

    1. I haven’t tried it yet Bob, but in theory, I think it would work. If you try it, please let us know how it worked out!

    1. While they could be frozen, I think the quality would degrade. I definitely think these are best enjoyed fresh. Enjoy Joyce!

    1. I have only tried this recipe as written Joan. If you do bake them, let us know how it works for you!