Are you craving churros, the most popular Spanish fritters? Then, here you go, the perfect churros recipe that you can prepare in your kitchen.
With a crispy texture on the outside and soft and buttery on the inside, the churros are something that you cannot resist.
Easy to Make – Delicious to Eat
Preparing churros can seem daunting at first, but it is definitely worth the effort. Follow this recipe and the tricks that we have shared to make some buttery churros strips.
Making Churros From Scratch
- 1 cup of water
- 2 ½ tablespoon white sugar
- ½ teaspoon salt
- 2 tablespoon vegetable oil
- 1 cup of all-purpose flour
- 3-4 eggs
- 2 quarts of oil to be used for frying
- ½ cup of white sugar or as per taste
- 1 teaspoon cinnamon grounded
- Take a small saucepan and place it on medium heat.
- Mix water, salt, 2 ½ tablespoons of sugar, and 2 tablespoons of vegetable oil.
- Bring the mixture to a boil and then remove it from the heat.
- Stir in the flour till the mixture forms the shape of a ball. You can also mix the flour on the burner but make sure to reduce the heat to medium.
- Stir the mixture with a spatula consistently so that it is smooth and does not form any lumps.
- Let it cool a bit and then add vanilla and egg to the flour and mix it using an electric mixer.
- Blend till the mixture sticks together and forms a smooth texture.
- Heat oil in a deep fryer for frying. You can also use a deep pot with oil heated up to 190 degrees centigrade or 375 degrees F.
- Pipe in the 5-to-6-inch length of dough strips into the heated oil. You will need a pastry bag or a churro maker that is filled with a medium-sized star to do it.
- Fry the churros in batches until it turns golden brown.
- Once fried, drain it on a paper towel.
- Mix ½ cup of sugar and cinnamon. Roll the churros in this mixture.
Voila! Your churros are ready to be savored. Serve it with melted caramel sauce or chocolate. Churros also taste yum with ice creams.
Tips For Making The Best Churros:
- You know the dough is ready when it is smooth and forms a thin film. This allows the dough to release any extra moisture, making it easy to pipe the dough into the bag.
- Piping the batter in hot oil in a 6-inch length works the best while making churros. The longer your churros are, the more they will curl, making it difficult to flip them.
- Do not overheat the oil, as the churros will burn. Also, avoid adding too many churros while frying them. It will make it difficult to flip them, and the deep pot will also cool off the oil. Rather do it one at a time.
- Roll the churros in the cinnamon and sugar coat when the churros are still hot. This will make the coating stick better.