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.

Delia

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.

  • Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Keep the oil temperature consistently between 350 and 375 degrees F (175 and 190 degrees C) as you fry. If it gets too hot, turn off heat and let temperature drop down to that range.

Nutrition Facts

691 calories; protein 3.3g 7% DV; carbohydrates 57.1g 18% DV; fat 51.1g 79% DV; cholesterol 0mg; sodium 293.1mg 12% DV. Full Nutrition
Advertisement

Reviews (630)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/20/2011
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. :) Read More
(2063)

Most helpful critical review

Rating: 3 stars
12/31/2003
These were pretty good except they were much tougher than churros I've bought. I didn't overmix but they ended up chewy. I also had to make sure I didn't make them too thick because my first batch wasn't cooked all the way through. My kids liked them though. Read More
(64)
830 Ratings
  • 5 star values: 521
  • 4 star values: 167
  • 3 star values: 56
  • 2 star values: 33
  • 1 star values: 53
Rating: 4 stars
02/20/2011
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. :) Read More
(2063)
Rating: 5 stars
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. Read More
(1040)
Rating: 5 stars
01/08/2004
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. Read More
(719)
Advertisement
Rating: 5 stars
08/11/2005
These are splendid. I used a pastry bag but beware, the dough is hot and my bag split in the middle of squeezing them in the hot greese. An electric skillit / fryer would be best to keep a constant temp. I hand rolled some but they were not nearly as good as the ones I used with the pastry bag. I used a wilton #25 but need one a bit bigger. You must work quickly as the dough will go cement quickly. Also be sure to wash up your bowl and dough tools ASAP. Read More
(218)
Rating: 5 stars
01/08/2004
These are very good but just remember to pipe them very thin or you'll end up with raw insides and burned outside! Read More
(194)
Rating: 5 stars
01/25/2004
These churros were so delicious, they taste better then what we used to get as kids when we spent the day at Olvera Street in LA... and I always thought those were the best. These were perfect! Crispy on the outside and moist on the inside. I'm going to use this recipe all the time, thanks for the great recipe I was so very pleasantly suprised, it's a very simple recipe but it's results are so great and authentic. Read More
(108)
Advertisement
Rating: 5 stars
01/08/2004
Very easy recipe and outcome was excellent! Very authentic! Tip: Fry dough ASAP to avoid gooey mess. Read More
(87)
Rating: 5 stars
11/26/2011
What a fun and delicious treat for my kids. A little tricky to make, as you really do have to let the batter cool a little before putting in the piping bag. I had to double bag mine in order for the batter to not melt through. I agree with others that it's better to pipe all of them on parchment paper, and then just add them to the oil a few at a time. Piping them directly into the oil did not work for me. I immediately rolled them in the cinnamon sugar mixture to make sure it stuck and they were well coated. My kids were so thrilled. The only problem is that now they expect me to make these on a regular basis. Read More
(67)
Rating: 4 stars
01/08/2004
This was a really good recipe. My kids loved them. You can't handle too much and needs to be used asap or it will break apart while frying. Read More
(66)
Rating: 3 stars
12/31/2003
These were pretty good except they were much tougher than churros I've bought. I didn't overmix but they ended up chewy. I also had to make sure I didn't make them too thick because my first batch wasn't cooked all the way through. My kids liked them though. Read More
(64)
Advertisement