Although the origin of the Churro may have had its humble beginnings in China, it is believed that Portuguese explores brought this tasty treat back with them, and the rest is history. Today, churros are associated with most Portuguese and Spanish descendants, and the churro and Mexican cuisine go hand-in-hand. Churros are a crispy treat that can be served plain or rolled in cinnamon sugar and dipped or drizzled with chocolate sauce. They are a mainstay at Mexican Street Fairs. Try this basic churros recipe with a hot cup of cocoa. Yum!

Churros Recipe Ingredients – Makes 32 churros

• 1 cup water
• 2 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup flour
• oil for frying**
• 1/2 cup sugar (topping)
• 1 teaspoon ground cinnamon (topping)

Churros Recipe Supplies

• pan for deep frying
• spider strainer for removing churros
• candy thermometer
• small saucepan
• icing bag and open open medium star tip*
• paper towel
• cooling rack

Optional: Check out our recipe to make a delicious chocolate sauce or peanut butter chocolate sauce for dipping!

*Note: We did not have the right sized tip. We wound up using the icing bag without a tip. I will get the right tip before we do it again. The ridges are prettier and I think the make the churros cook through better.

Churros Recipe Directions

Before beginning, place a medium star tip on an icing bag. Place the bag in a glass, tip side down, and overlap the bag over the glass. This will make it easier to fill the bag later.

Make the topping before you start frying the churros. Mix 1/2 cup sugar with 1 teaspoon ground cinnamon. Set aside.

Combine water, 2 1/2 tables sugar, salt and 2 tablespoons vegetable oil in a small pan. Place over medium heat and bring to boil. Remove from heat.

Carefully mix flour into the hot liquid and mix until dough forms a ball. It should resemble thick mashed potatoes or play dough.

Allow dough to cool just to the point that you can handle it. Spoon warm dough into the bag.

**Heat oil in a pan until oil reaches 375 degrees F. The amount of oil will depend on your pot. You only need about 1 1/2 inches of oil to fry the churros. The temperature is extremely important. If the oil is too hot, the churros will cook on the outside but the inside will be uncooked. If the oil temperature is too low, the churros will absorb too much oil and be soggy and greasy. Monitor the temperature while cooking so oil temp does not increase or decrease.

After oil has reached 375 degrees F, squeeze dough directly into oil. Use a knife or kitchen sheers to cut off 3 1/2 to 4 inch lengths of dough. Try to keep them straight but if they curl, they are just as tasty! Fry several at a time. Do not over crowd the pan. If churros touch, especially when they are first placed in the dough, they will stick together. Use your spider strainer to turn your churros once. Watch carefully and remove when they are golden to light brown. This only takes about a minute. Place on paper towel to absorb oil.

When you are done frying all the churros, roll in the cinnamon sugar and place on a cooling rack.

They are now ready to eat or serve with our chocolate sauce for dipping or drizzling.