I saw many postings for churros and other Mexican foods this week. My daughter was excited to try making churros, ever since having them at a Mexican restaurant near where my oldest attends college. The ones at the restaurant were so amazingly good — until then we had no idea a churro could be so heavenly.

The recipe we used came from Food Network. We followed it as closely as possible and were pleased with the results. Having never cooked in hot oil before, there were some issues, such as the oil not staying at a consistent temperature. Also, we have no idea how to make these perfectly straight. We tried at first, then gave up and did our best to make fun designs with the dough! Overall, the recipe wasn’t difficult, and we’re very pleased with the outcome.

*Note: The recipe on Food Network’s site also includes instructions for a chocolate dipping sauce for the churros, and we made it, but it did not turn out well for some reason (too thin). And — believe it or not — I liked them better without the chocolate sauce.



1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs, beaten

canola oil, for frying


1/4 cup sugar

1/4 teaspoon ground cinnamon


To make the churro dough: Combine the water with the butter and salt in a saucepan and bring to a boil over high heat.

Stir in flour.

Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.

Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough. *Note: At this stage we mixed the dough in an electric mixer, rather than doing it by hand.


Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360F.

In a small bowl, stir together the sugar and cinnamon.

Prepare a plate with plenty of paper towels, for when the churros come out of the hot oil.

Spoon the churro dough into a pastry bag fitted with a large tip.

When the oil is ready, squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time (*Note: Depending on the size of the strips and the size of the pan, up to 6 at a time is possible.)

Using a plastic decorating bag (intended for cake frosting) with a decorative tip, our first batch made smaller, longer churros.

For this batch we removed the plastic decorative tip and had the dough come directly out of the bag.

Fry the churros, turning them at least once, until golden brown, about 2-3 minutes per side, depending on their size.

Transfer the cooked churros to a plate lined with paper towels to drain.


When the churros are just cool enough to handle, roll them in the cinnamon-sugar mixture.

This one looked just like a dolphin (or shark) so my daughter used a bit of chocolate for the eyes before taking the photo. So cute!


11 responses to “churros

    • I’ve only had them that one time at the Mexican restaurant I mentioned. Prior to that I didn’t really know what they were, so I avoided them (that’s because I tend to be picky with foods that are new to me). But you’re right … you can’t go wrong with fried dough — and these were delicious!

  1. I’ve tried making these st home before and my experiment failed, these look far better and no doubt are much tastier too! I’ve had them with a salted caramel sauce which was divine too 🙂

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