My first Churro attempt turned into a crispy fried mishap
My first CHURRO attempt turned into a crispy fried mishap! is a medium Spanish recipe that serves 4. 200 calories per serving. Recipe by Little Remy Food 🐭🍝 on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $2.21 total, $0.55 per serving
Ingredients
- 1 cup Water (room temperature)
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 2 tablespoons Granulated Sugar
- 0.5 teaspoon Salt
- 1 cup All-Purpose Flour (sifted)
- 2 pieces Large Eggs (room temperature)
- 2 quarts Vegetable Oil (high smoke‑point oil such as canola or peanut)
- 2 teaspoons Ground Cinnamon
- 0.5 cup Granulated Sugar (coarse, for coating)
Instructions
Prepare liquid base
In a medium saucepan combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat, stirring to melt butter.
Time: PT5M
Add flour
Remove saucepan from heat and add all‑purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides.
Time: PT3M
Cool and incorporate eggs
Let the dough cool for about 2 minutes, then add eggs one at a time, beating well after each addition until fully incorporated and the dough is glossy.
Time: PT5M
Transfer to piping bag
Fit a large star tip onto a piping bag, spoon the dough into the bag, and press to remove air bubbles.
Time: PT2M
Heat oil
Fill a heavy‑bottomed pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F, checking with a thermometer.
Time: PT5M
Temperature: 350°F
Pipe and fry churros
Holding the bag over the pot, pipe 4‑inch strips directly into the hot oil, cutting them with scissors as they emerge. Fry for 2‑3 minutes, turning once, until golden brown.
Time: PT5M
Temperature: 350°F
Drain and coat
Using a slotted spoon, transfer churros to a paper‑towel‑lined baking sheet to drain. While still warm, roll each churro in a mixture of cinnamon and sugar.
Time: PT2M
Serve
Arrange churros on a serving platter and enjoy warm, optionally with chocolate dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Gluten‑free flour blend (will change texture)
- Instead of Large Eggs: Egg replacer (1 tbsp flaxseed + 3 tbsp water per egg)
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
Equipment Needed
- Saucepan
- Wooden Spoon
- Mixing Bowl
- Whisk
- Piping Bag
- Star Tip (large)
- Deep‑Fry Thermometer
- Heavy‑Bottomed Pot or Deep Fryer
- Slotted Spoon
- Baking Sheet
- Paper Towels
- Small Bowl
Critical Steps — Do Not Skip
- Boiling water with butter (Step 1)
- Adding flour to form a dough ball (Step 2)
- Incorporating eggs into the dough (Step 3)
- Heating oil to correct temperature (Step 5)
- Frying until golden brown (Step 6)
Chef Tips from the Video
- Use a large star tip (≈1‑cm opening) for authentic ridged churros.
- Pipe the dough directly into the oil to create a seamless seal and prevent splatter.
- For extra crispness, finish the fried churros in a 300°F oven for 5 minutes.
Troubleshooting
Dough is too runny and cannot be piped.
Add 1‑2 tablespoons of sifted flour until the dough holds its shape but remains soft.
Churros come out pale and dense.
Make sure the oil is at 350°F; lower temperature results in soggy, under‑cooked churros.
Cinnamon sugar falls off after cooling.
Drain churros well and coat while still warm; you can also lightly mist with a spray of water to help the sugar adhere.
Storage
Refrigerator: Store in an airtight container at 4°C for up to 2 days; reheat in a 300°F oven to restore crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat in oven.
Room temperature: Best eaten the same day; can sit at room temperature for up to 2 hours but will lose crispness.
Make-Ahead Tips
- Prepare the churro dough up to step 4 and refrigerate for up to 24 hours; pipe and fry when ready.
- Pipe the churros onto a parchment sheet, freeze solid, then fry directly from frozen for a crispier interior.
- Cinnamon‑sugar coating can be pre‑mixed and stored in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of churros in Spanish cuisine?
Churros originated in Spain as a simple street‑food pastry, traditionally eaten for breakfast or as a late‑night snack. They were popularized by shepherds who cooked the dough over open fires, and today they are a beloved treat served with thick hot chocolate.
What are the traditional regional variations of churros in Spain and Latin America?
In Spain, churros are often long and thin, sometimes filled with custard. In Mexico and other Latin American countries, they may be shorter, thicker, and occasionally rolled in sugar only or served with chocolate sauce. Some regions add orange zest or use different dough textures.
How are churros traditionally served in Spain (e.g., with chocolate, at breakfast)?
In Spain, churros are commonly served hot, dusted with sugar, and dipped in a thick, rich hot chocolate called "chocolate a la taza." They are a classic breakfast item and a popular late‑night snack after bars close.
On what occasions or celebrations are churros commonly enjoyed in Spanish culture?
Churros appear at fairs, festivals, and street markets throughout Spain. They are also a staple during Christmas markets and are often enjoyed after a night out as a comforting midnight treat.
What makes churros special or unique in Spanish pastry tradition?
Churros are unique because they combine a simple dough with a high‑heat frying method that creates a crisp exterior and a tender, airy interior. The ridged surface from the star tip holds the cinnamon‑sugar coating and any dipping sauces perfectly.
What other Spanish dishes pair well with churros?
Churros pair wonderfully with thick hot chocolate, café con leche, or a glass of sweet sherry. For a savory contrast, serve them alongside a small plate of jamón ibérico or manchego cheese.
What are the most common mistakes to avoid when making churros at home?
Common mistakes include over‑mixing the dough, which makes it tough; piping the dough into oil that isn’t hot enough, leading to soggy churros; and overcrowding the pot, which drops the oil temperature. Follow the temperature guide and fry in small batches for best results.
Why does this churro recipe use piping directly into hot oil instead of shaping on a tray first?
Piping directly into hot oil creates a sealed edge that traps steam, causing the churro to puff and develop its characteristic hollow center. Shaping on a tray can result in a denser texture and requires an extra step of transferring to the oil.
Can I make churros ahead of time and how should I store churros before serving?
Yes, you can prepare the dough up to the piping stage and refrigerate it for up to 24 hours. After frying, store churros in an airtight container in the refrigerator and reheat in a 300°F oven for a few minutes to regain crispness.
What does the YouTube channel Little Remy Food specialize in?
The YouTube channel Little Remy Food specializes in approachable, family‑friendly Italian and broader European comfort dishes, often focusing on classic techniques made simple for home cooks. Little Remy Food emphasizes clear step‑by‑step visuals and practical tips for everyday cooking.
Last updated: August 31, 2026
