• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Great Eight Friends
  • Gr8 Food ∞
    • Appetizers
      • Dips and Spreads
    • Beverages
      • Adult Beverages
      • Non-Alcoholic Drinks
    • Bread
      • Quick Bread
      • Yeast Bread
    • Breakfast and Brunch
      • Egg Dishes
    • Desserts and Snacks
      • Cakes and Cupcakes
      • Candy and Confections
      • Cookies
      • Fruit
      • Pies and Tarts
      • Snacks
    • Instant Pot Recipes
    • 130+ Main Courses
      • Beef
      • Fish
      • Lamb
      • Meatless
      • Pork
      • Poultry
    • Salads and Dressings
    • Sauces Salsas Marinades
    • Side Dishes
      • Pasta
      • Potatoes
      • Rice and Grains
      • Vegetables
    • Soup
  • Gr8 Friends ∞
    • Gr8 Dinners
    • Gr8 Holiday Ideas
    • Other Occasion Parties
  • Gr8 Fun ∞
    • Debbie's Craft Corner
    • Gr8 Trips
      • Field Trips
      • Vacations
    • Other Gr8 Stuff
      • Our Favorite Kitchen Tools
    • Restaurant Reviews
  • Who We Are
    • GR8 Party Outlines
    • Become a Gr8 Friend!
menu icon
go to homepage
search icon
Homepage link
  • Become a Gr8 Friend!
  • Main Courses
  • Appetizers
  • Beverages
  • Bread
  • Breakfast and Brunch
  • Desserts and Snacks
  • Instant Pot Recipes
  • Salads and Dressings
  • Sauces Salsas Marinades
  • Side Dishes
  • Soup
  • Gr8 Friends
  • Gr8 Dinners
  • Gr8 Fun
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Ch-Ch-Ch-Churros

    April 15, 2021 by Debbie Leave a Comment

    Enjoy these light and airy Churros! Sprinkle with cinnamon sugar and you will be delighted with this wonderful dessert for your next fiesta.

    How excited were you when you'd see a Churro cart at a local fair or carnival? Better yet...ever been to Mexico? Nothing beats the real thing!

    Given dessert as my task for Kyle and Joel's Cinco de Mayo Great 8 dinner, I knew right away what I "had" to bring!

    White plate piled with curly churros.

    You guessed it! Churros (roll your r's the way your Spanish teacher taught you!) Hot, crispy and sprinkled with cinnamon and sugar! These are the best! Sometimes even served with a little cup of thick hot chocolate!

    3 women eating snacks.

    Oh my! YUM! (Sidenote...in Madrid, they actually have shops that ONLY make churros and chocolate!) They serve them in mini sizes, with chocolate for dipping, for example.

    The crunch of the churro with the richness of the melted chocolate is a Gr8 combination, because who wouldn't love to sink their teeth into that! Hot chocolate does the trick, too!

    A store front with a sign that says Chocolate & Churros.

    After savoring all of the flavors of Mexico at the Van Boom fiesta, no one would want anything rich or too heavy…so these would be perfect!

    This recipe makes the lightest and airiest churros I've ever had. With such simple ingredients, I realized I didn't even need to go to the market! I had everything right in my kitchen! Can't get any easier than that, right?

    This is when it gets fun!

    Oh shoot! Since I'm not an avid (and amazing) cake decorator like Anna, I don't have those pastry bags needed here!

    Not to fret! Jurga taught me a clever trick when I was making the deviled eggs a while back! Snip one of the pointy corners of a plastic zip closure bag and press the tip of choice through the snipped hole. That Jurga...she's always thinkin'!

    A hand holding a pastry bag.

    Of course, you know me...I didn't want it to be the typical Churro (roll those r's!) shape...long, narrow and rod-like. Adding a little fun and character to pretty much everything I make, is what I love to do!

    It's pretty fun seeing the swirly, curly whirly shapes drop and sizzle into the hot oil! As a result, they're all individual, no 2 alike, kinda like a snowflake!

    Overhead shot of curly churros draining on paper towels.

    Although 2 sticks of butter sounds like “oh my gosh, is this a misprint”? Nope! The 4 eggs and the 1 egg white make them light and airy, not weighted down as you might think.

    Then a quick fry and drain; that was way too easy and so much fun! The final touch…a little dusting of cinnamon sugar…crispy, happy goodness!

    I’ve got a little bit of time and since presentation is key, hmmm....I think Kyle’s Heavenly Hot Chocolate in little espresso cups is in order!

    Curly churros with small cups of hot chocolate and a bowl of cinnamon sugar.

    No need to wait for the fair to come to town or catch a flight to Mexico, the traditional Churros can be made right in your own kitchen! Now remember...roll those r's as you go!

    Enjoy these light and airy Churros! Sprinkle with cinnamon sugar and you will be delighted with this wonderful dessert for your next fiesta.
    Print Recipe Pin Recipe Save this RecipeSaved!

    Please leave a rating!

    No ratings yet

    Ch-Ch-Ch-Churros

    Recipe adapted from Andrew Zimmerman, Food and Wine.
    Course: Dessert
    Cuisine: Mexican
    Servings: 8 servings

    Ingredients

    • 1 cup (2 sticks) unsalted butter
    • ½ teaspoon kosher salt
    • 1 ¼ cup plus 1 Tablespoon all-purpose flour
    • 4 large eggs
    • 1 large egg white
    • 3 ⅔ cups vegetable oil, for frying
    • ⅓ cup granulated sugar
    • 1 ½ Tablespoons ground cinnamon
    • Heavenly Hot Chocolate, Search Hot Chocolate on Great 8 Friends
    Prevent your screen from going dark

    Instructions

    • Place the butter, salt and 1 ¾ cups of water in a large saucepan. Bring to a boil, stirring occasionally. Remove saucepan from the heat.
    • Stirring quickly, slowly add the flour. Continue stirring until fully combined.
    • Return to stovetop, and cook over medium-high heat. Stirring continuously, until dough comes away from the sides of the pan. About 2-3 minutes.
      Churros batter
    • Transfer dough to a medium bowl (I used my KitchenAid mixer here.) To cool mixture slightly, beat the dough at lowest setting for about minute. 
    • Increase speed and beat in the eggs, one at a time. 
    • Lastly add the egg white. Place a piece of plastic wrap over the top of the dough. Press the plastic so it is touching the dough’s surface.
    • Refrigerate until cooled to room temperature, about 10+ minutes.
    • While the dough is cooling, (I used my candy thermometer) heat oil to 375°, in a medium saucepan. You could use a large saucepan, but since I knew I’d be making thinner curly churros, (not long and narrow) I didn’t need a pan with a large diameter.
    • Cover a cookie cooling rack with paper towels. Place on top of a large cookie sheet.
    • With a whisk, mix together the sugar and cinnamon.
    • Keeping an eye on the oil temperature, spoon dough into a large pastry bag or zip closure plastic bag, using a large star tip.
    • Choosing your shapes willy nilly, or the traditional long narrow shape, squeeze (or squirt!) the dough into the hot oil. If necessary, cut the end of dough with a butter knife, careful not to snip the bag! Fry a few at a time; they puff up a bit as they cook. Fry over moderate/high heat, turning until evenly browned, about 4-6 minutes, depending on the thickness of your churros. Drain on the paper-lined rack for 3 minutes.
      Churros cooking in oil
    • Dredge each churro in the cinnamon sugar.
    • Serve individually alongside hot chocolate. (Optional)

    Notes

    Gr8 Tips:
    Some guests might not have as sweet a tooth as others. Give them their own small dish of the cinnamon sugar mixture for sprinkling.
    Churros with bowl of Cinnamon
     
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    « Marta's Homemade Refried Beans Recipe
    How to Plan a Picnic Tips & Tricks »

    Reader Interactions

    Be a Gr8 Friend and tell us what you think! Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Be a Gr8 Friend!

    Talk With Us!

    • Kyle on Ina Garten's Yummy Irish Soda Bread
    • Deb Malay on Ina Garten's Yummy Irish Soda Bread
    • Debbie on Red Cabbage Rødkål
    • Helen on Red Cabbage Rødkål
    • Debbie on Layered Vegetable Pâté Recipe
    my foodgawker gallery

    Need More Servings?

    Our recipes will do the calculation for you. Just hover over the number of servings then move the slider to the number desired. (Please be aware: this will not change pan or bowl sizes, so you may have to adjust for that.)

    It's Grilling Season!

    ThermoWorks Thermapen Mk4

    Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

    More about me →

    Popular

    • '60s Sitcoms TV Dinner Party
    • Buttery Crusted Strawberry Rhubarb Tart
    • Mixed Greens with Arugula Oil and Lemon Vinaigrette
    • Spring Pea and Arugula Soup Recipe

    You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

    We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

    If the block editor is not narrower than usual, simply save the page and refresh it.

    Footer

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Our Party Outline

    As an Amazon Associate we earn from qualifying purchases.

    Copyright ©2022 Foodie Pro on the Foodie Pro Theme