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Churros II

Churros II

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h 40 m
DIZZYTOE

DIZZYTOE

Spanish crullers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
  2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
  3. Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.
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Reviews

sarahsbleucheese
134

sarahsbleucheese

6/4/2007

I made this for a party/meeting and they were a hit. Everyone loved them. I will definitely make them again. I did make sure to use a cloth-type pastry bag and it worked great. I had to pinch each one off into the oil as they didn't just break off, which was totally fine. They did cook pretty fast, so I was getting behind on coating them with the cinnamon/sugar. So, I figured out a quick (and much easier) way to do it. I would scoop them out of the oil with a large flat slotted spoon onto paper towels just long enough to put the next batch into the skillet. I would then dump the hot churros into a ziploc bag with the cinnamon and sugar, shake it up and then just took them out with my hands and placed them on the serving plate. That worked great and they were perfectly coated.

MaryBeGood
124

MaryBeGood

5/19/2004

This is a very good recipe. Hint: Only beat the eggs enough to blend in, otherwise it will make the texture too doughy.

SandieM
117

SandieM

12/31/2003

At 7pm my son told me he needed churros for his Spanish class the next day. Once the recipe was prepared, frying and rolling-in-the cinnamon was quick. These tasted soooo good. Lots of raves from his Spanish class and teacher. I lived in L.A. and I can tell you, these taste great!

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