Joy Of Spanish Cooking

Spanish Churros

 

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Hope you are enjoying the weekend.

This past weekend I was at the bakery and I smelled something that reminded me of churros. And of course my first thought was, I have to make them because I haven’t had one in years! I couldn’t believe it. Churros are really, really good. In Spain, it is very common to see food carts selling churros and they are called ” Churrerias”. You can smell them from a mile away. That smell is so unique.

We usually eat churros for breakfast, (I would say mostly Sunday morning). They are dipped in hot chocolate or with a latte. Or as I would say in Spanish, “café con leche”.  A churro is basically deep fried dough, crunchy on the outside, and usually sprinkled with sugar. You can also find churros dipped in dark chocolate which are super yummy too!

This recipe, besides being  very easy, is also very cheap. All you really need are water, flour and sugar, and a couple extra ingredients.

Churros

5 from 1 vote
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Course: Breakfast
Cuisine: spanish
Keyword: chocolate, churros, spanish churros
Total Time: 45 minutes

Ingredients

  • 2 cups water
  • 1/4 tsp salt
  • 2 Tbsp Butter
  • 1/2 Lemon Zested, yellow part only, avoid white pith.
  • 1/8 tsp Vanilla etract
  • 2 cups All Purpose flour
  • 2 cups vegetables or canola oil
  • 1/2 cup granulates sugar To sprinkle the churros

Instructions

  • In a sauce pan combine the water, salt, butter and lemon zest (vanilla if using) and cook on medium heat.
  • Once it starts boiling, add the flour. Using a wooden spoon, keep stirring! Don’t get distracted because you will have a big ball of dough very soon.
  • Once you have a big ball of dough, place it into your your piping bag (if you don’t have one, just use a Ziploc bag and cut the corner of the bag).
  • In a deep pot heat the oil for frying to 375F (you can also use a fryer). Pipe 5 inch long straight line of dough (or any size you desire…) into the hot oil using the pastry bag fitted with a medium star tip.
  • Note* You can also pipe the dough on a sheet and then fry the churros.
  • Cook until they get a nice golden brown color (Do not overcrowd the oil) . Remove from the pan and place on a plate lined with paper towels to remove the excess oil.
  • Roll drained churros in sugar.
  • Bon profit!
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17 thoughts on “Spanish Churros”

  1. Oh my god, I am definitely making these! I’m addicted to churros, but they are a little hard to come by in Brussels (and then usually only at street fairs in the summer, and usually not all that great). I used to eat them in Copenhagen, whenever I’d go to the amusement park Tivoli, which is in the centre of the city. There they also serve them with cinnamon sugar, which is my preferred way of having them – is this completely untraditional though?

    Thanks for the recipe in any case! Making these soon! 🙂

    1. Oh nice! In Spain we always use granulated sugar or chocolate (super delicious). This recipe is very easy to make and the churros are really good! I’ve never had churros with cinnamon sugar, I´ll have to try it next time 🙂

  2. I love churros! There’s no egg in this? My usual recipe has some eggs added, but this will be good for those with egg allergy, which incidentally my BIL does. So I can make him this version next time he visits. 😃

    1. We don’t use egg in Spain for the dough. At least my family and the stores that I would go in Spain they don’t use egg. Mexican Crullers have egg, they are similar to churros but not the same! 🙂

  3. Oh gosh, the combination of hot churro and hot chocolate 🙂 These look just incredible–crisp and sugary and hot and fresh! There was one time in high school when I was in a brief sort of cooking class. We made churros and I was assigned to pipe and fry them. I just kept on piping and frying and by the time I was done and was ready to try one myself, my classmates had already eaten them all! I forgave them since it was rather funny, but I’ve always been meaning to try to make them again. I just have to get over my fear of deep frying….! 😀

    1. Hahah thats funny! This time make sure you are the one that roll the churros with the sugar instead of frying them 🙂

  4. I see then that I haven’t ever really had a churro – only the Mexican version, at least! I loved those and I’m sure I’ll love yours, too! 🙂

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Spanish Churros

by Ivette time to read: 2 min
17