Homemade Mexican Churros

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There’s nothing like freshly fried homemade fritters. These fritters are so crispy and hot that they melt in your mouth! Plus they’re so easy to make at home!

Making your own fritters is easier than you might think. We’ve included step-by-step instructions and a video demonstration, so you’ll have enough information to make your own perfect churros at home.

What is the difference between Churro and Churro?

Churros originated in Spain and Portugal, but also found their way into Mexico and other pre-Hispanic colonies and settlements. Churro and Churro are very similar. Churros are coated in sugar and served with a thick chocolate dip. Churros are coated with a cinnamon-sugar mixture and served with chocolate, caramel, or whipped cream, or eaten as they are.

Can I make my fritters into shapes?

Some people put the dough on parchment paper and freeze it so they get the perfect shape. We have found that freezing the dough before frying does not create a flaky and fluffy texture. We recommend extruding the dough directly into the hot oil for the best texture.

What pipe tip should I use?

Your pastry bag will need a large star tip. The dough will expand as it cooks, but you still need to use the large tip. The star tip offers pretty ridged sides. A large round tip would work too, but forms a round fritter instead of ridges. Finally, the shape of the fritters does not affect the taste.

Freezing and Leftover Instructions:

Churros are best enjoyed fresh, but if you have leftovers, they can also be cooked and frozen. Just place them on a baking sheet and put the baking sheet in the freezer. Once frozen, transfer to a resealable plastic bag for long-term storage. To reheat, bake on a baking sheet in a 400 degree oven for about 10 minutes.

To freeze the dough before frying, simply pipe the dough onto a parchment-lined baking sheet and freeze. Once they are frozen solid, transfer them to an airtight container and freeze. They should keep anywhere from 1 to 3 months in the refrigerator, depending on how you store them. Vacuum-sealed frozen meals last longer because all the air is removed. Frozen dough before frying will not be as crispy and fluffy as freshly fried.

 Angled view of churros on a kitchen counter with a bowl of caramel sauce and a bowl of chocolate sauce on top.

If you liked this recipe, you might be interested in these other delicious desserts:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Angled view of churros on a kitchen counter with a bowl of caramel sauce and a bowl of chocolate sauce on top.

There’s nothing like freshly fried homemade fritters. These fritters are so crispy and hot that they melt in your mouth! Plus they’re so easy to make at home!

Preparation time 15 minute

cooking time 15 minute

total time 30 minute

raw material

  • 4 cup vegetable or canola oil for frying

Churro Puff Pastry

  • 1 cup water
  • 1/2 cup salted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Salt
  • 1 cup all purpose flour
  • 3 big egg

cinnamon icing

  • 1 cup sugar
  • 1 teaspoon ground cinnamon

instruct

  • Heat oil in a large pot to between 350 and 375 degrees.

  • Meanwhile, make dough by heating water, butter, herbs, and salt in a large saucepan. Once the butter has completely melted and the mixture begins to boil, remove from heat and stir in the flour with a wooden spoon.

  • Add the eggs one at a time, stirring and mashing the dough until the eggs are fully incorporated.

  • Transfer mixture to a large pastry bag fitted with a large star tip.

  • Working in batches of 3 to 5, use scissors to drop dough directly into hot oil and trim to desired lengths.

  • Cook until the dough has puffed and turned golden brown, turning halfway through so that all sides are evenly cooked. This should only take 2 to 4 minutes total.

  • Carefully remove the churros from the oil with tongs and let drain on a plate lined with paper towels for 1-2 minutes.

  • Once the fritters are cool enough to handle, place the sugar and cinnamon in a resealable plastic bag. Add one or two fritters at a time and shake gently until the fritters are coated.

Calories: 149kcal | carbohydrate: 19G | protein: 2G | fat: 7G | Saturated fat: 4G | cholesterol: 49mg | sodium: 106mg | Potassium: twenty onemg | sugar: 13G | Vitamin A: 235unit | calcium: 9mg | iron: 0.5mg