Side Pannel
Easy Churros
Easy Churros
- Recipe Submitted by maryjosh on 05/11/2019
Ingredients List
- Vegetable oil or canola oil or corn oil, for frying
- 1 cup water
- 3 Tablespoons unsalted butter cut into 3 pieces
- 1 ½ Tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 large egg room temperature preferred
- TOPPING:
- 1 cup sugar
- 2 teaspoons ground cinnamon optional
Directions
Fill a large pan (I like to use my Dutch oven) 2" deep with oil over medium heat. Heat oil to 360-365°F.
Meanwhile, in a separate saucepan, combine water, butter, sugar and salt over medium heat. Stir frequently until butter is melted and mixture comes to a boil.
Once mixture is boiling, add vanilla extract and flour (add carefully to avoid splatter!) and reduce heat to low. Stir until mixture forms a ball. Remove from heat and allow to cool for several minutes.
After cooling, add egg and stir well until combined. This will be difficult at first and the mixture won't seem to come together, but use a spatula or wooden spoon to continue to stir until the egg is combined. The mixture will resemble gluey mashed potatoes when finished.
Transfer dough to a sturdy piping bag fitted with a large star tip (I used Wilton 8).
Once oil has reached 360-365°F, carefully pipe a 3-4" line of the dough into your oil (keep the tip close to the oil to prevent splashing and use a knife or kitchen shears to snip the dough from the tip).
Only fry about 2-3 churros at a time to keep the oil temperature from dropping too drastically. Fry for about 90 seconds on one side then use tongs to turn over and cook on the other side for another 90 seconds until golden brown and cooked through. Transfer to a paper towel lined plate once cooked and allow to cool for one minute.
Meanwhile, combine sugar and cinnamon for topping and stir well. Place in a large shallow bowl and once cooked churros have had a minute to cool, roll through cinnamon/sugar.
Make sure that the temperature returns to 360-365°F before frying subsequent batches of churros.
Enjoy! Churros taste best when served warm.
Meanwhile, in a separate saucepan, combine water, butter, sugar and salt over medium heat. Stir frequently until butter is melted and mixture comes to a boil.
Once mixture is boiling, add vanilla extract and flour (add carefully to avoid splatter!) and reduce heat to low. Stir until mixture forms a ball. Remove from heat and allow to cool for several minutes.
After cooling, add egg and stir well until combined. This will be difficult at first and the mixture won't seem to come together, but use a spatula or wooden spoon to continue to stir until the egg is combined. The mixture will resemble gluey mashed potatoes when finished.
Transfer dough to a sturdy piping bag fitted with a large star tip (I used Wilton 8).
Once oil has reached 360-365°F, carefully pipe a 3-4" line of the dough into your oil (keep the tip close to the oil to prevent splashing and use a knife or kitchen shears to snip the dough from the tip).
Only fry about 2-3 churros at a time to keep the oil temperature from dropping too drastically. Fry for about 90 seconds on one side then use tongs to turn over and cook on the other side for another 90 seconds until golden brown and cooked through. Transfer to a paper towel lined plate once cooked and allow to cool for one minute.
Meanwhile, combine sugar and cinnamon for topping and stir well. Place in a large shallow bowl and once cooked churros have had a minute to cool, roll through cinnamon/sugar.
Make sure that the temperature returns to 360-365°F before frying subsequent batches of churros.
Enjoy! Churros taste best when served warm.
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