Monday, March 31, 2014


Woohoo, it's churro time! I had one of the most *fantastic* churros, yesterday. What's not to like about a cakey substance, deep-fried and covered in cinnamon and sugar? However, until now I was patriculary fond of them. The Taco Bell churros weren't exactly perfection, but oh boy, are they tasty when they're homemade and fresh!

To me, this seems like fair-food, or food-truck food. You know, the yummy-fatty deep fried deliciousness that can be bought from an unsanitary truck? Yup, I found a recipe for fair-food, except it will be (hopefully) sanitary because it is coming from your kitchen.

When making these, be sure your oil is not too hot. If so, the outside will be crispy and delicious, while the inside remains doughy. Although doughy is not exactly dangerous (there are not eggs in the recipe) it is not perfection, and everyone wants perfection when it comes to churros. Enjoy!

Churro Recipe: 

Prep: 10 min
Cook: 10 min
Ready in: 20 min


1 cup water

2 1/2 tablespoons sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup all-purpose flour

2 quarts vegetable oil (for frying)


1/2 cup sugar

1 tablespoon cinnamon


In a medium saucepan, combine water, sugar, salt, and oil to a boil. Remove from heat and stir in flour.

Heat frying oil in a large pan on medium heat. Place churro dough into a piping bag, and pipe into hot oil.

Combine cinnamon and sugar in a bowl and roll finished churros in it. (You can blot the churros first with a paper towel first, but I found that the sugar mixture sticks better when they are covered in oil.) Serve warm.

Note: Churros do not have to be put in a piping bag and piped  into the hot oil. You can roll them into balls and fry those just as easily. I got this recipe from:

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