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!
What is a Churro?
Simply put, a 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)
- Vanilla Extract
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!
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!
- 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
- 1/2 teaspoon salt
- 1/2 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.