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Churros

Churros

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Delia

Delia

These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 691 kcal
  • 35%
  • Fat:
  • 51.1 g
  • 79%
  • Carbs:
  • 57.1g
  • 18%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
  3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cat
1476

Cat

2/20/2011

I tried it the first time 'as is,' which I believe is necessary when reviewing a recipe. They were fine but browned too fast and were chewy. Based on that and other people's reviews, I made the following adjustments: a) only 1 tbl of sugar in the dough (cuts the browning); b) only 1 tbl of oil in the dough (cuts the chewiness). It should be noted that you only need to mix dry with wet for 30 sec. I also used a churreria, which ensures the right thickness and was brilliant. Made these finger sized with only 5 in the pan at a time - putting too many in the pan lowers the temp of the oil & will cause you to cook them long after they're brown or remove them while still raw. Take them out to drain, put the next batch in the fryer and shake the cooling (now warm not hot) ones in a paper bag with the sugar and cinnamon; a second person is not needed. I would recommend doubling the recipe for anyone wanting to serve more than 2-3 people without having to double the sugar/cinnamon coating. Halve the sugar/cinna mix if only making one batch. Real churros in Spain are not light and fluffy; they're like this. All in all, a good recipe. :)

FLIPCOOK30
914

FLIPCOOK30

12/25/2005

Easy recipe Delia! My husband thought it was difficult to make. Did not have a pastry bag, so I used a ziploc bag instead to pipe into oil. I had no problems at all.

Mommy of Five
618

Mommy of Five

1/8/2004

These were GREAT! I should have doubled the recipe because it turned out they were not enough, hehe. Make sure you fry them till they are a golden brown, they don't come out as chewy. I used my Pampered Chef Easy Accent Decorator with the largest flower tip attachment, they were thin but they were so yummy and cute! Also, if you don't mess with them until they are ready to be turned, they shouldn't fall apart.

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