“I made a batch of these for movie night and they were gone before the opening credits finished! So addictive.”

These Churro Snacks bring the joy of a classic carnival treat right into your kitchen! Made from a simple dough that’s fried to golden, crispy perfection and often coated in cinnamon sugar, these delightful sticks are an irresistible sweet indulgence perfect for any time you’re craving something special.

Churro Snacks

Ingredients:

Optional Toppings:

Instructions:

1. Prepare Dough Base: In a medium saucepan, combine the 1 cup water, 2 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring occasionally, until the mixture comes to a full boil.
2. Add Flour & Form Dough: Remove the saucepan from the heat immediately. Add the 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away cleanly from the sides of the pan.
3. Add Vanilla & Cool Slightly: Stir in the 1/2 teaspoon vanilla extract. Let the dough cool for a few minutes (about 5-10 minutes) to allow the steam to escape slightly before piping.
4. Prepare for Piping: Transfer the warm dough to a piping bag fitted with a large star tip (like an Ateco 827 or 829).
5. Heat Oil: In a large, heavy-bottomed pot or Dutch oven, heat enough vegetable oil for frying (at least 2-3 inches deep) over medium-high heat until it reaches 375°F (190°C). Use a kitchen thermometer to monitor the temperature.
6. Pipe & Fry Churros: Carefully pipe 4-inch strips of dough directly into the hot oil. Use a pair of kitchen scissors to cut the dough from the piping bag cleanly after each strip.
7. Cook Churros: Fry the churros in batches (do not overcrowd the pot) until they are golden brown and crispy on all sides, about 2-3 minutes per side. Use tongs or a slotted spoon to turn them as needed.
8. Drain: Remove the fried churros from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
9. Sugar & Serve (Optional): If desired, while the churros are still warm, roll them in cinnamon sugar or dust them with powdered sugar.
10. Enjoy! Serve the churro snacks immediately with your choice of dipping sauces (like chocolate or caramel sauce) or enjoy them as is.

Pro Tips for Success:

• Oil Temperature is Key: Make sure the oil is at the correct temperature (375°F / 190°C) before frying the churros. If the oil isn’t hot enough, the churros will absorb too much oil and be greasy. If it’s too hot, they’ll brown too quickly on the outside and be raw in the middle.
• Pipe Directly: For safety and best shape, pipe the dough directly into the hot oil. This avoids any mishaps when transferring potentially sticky dough from a surface to hot oil.
• Work in Batches: Fry the churros in small batches. Overcrowding the pot will lower the oil temperature, leading to greasy churros and uneven frying. Give them enough space to cook freely.