Monday, October 17, 2016

Homemade Churros {Easy}

ight tools quite simple and painless.  Deep Fry these churros for mini churros or whatever size you desire. breakfast, recipe, dessert, fondue dippers, fun, party food, Alohamora Open a Book

I know Churros are more of a Cinco de Mayo type of party food, but for some reason when I think of Halloween and Fall I think of pumpkins and fried food goodness.  It's probably all of the State Fairs I've been to that have ingrained Fall with fried foods, but I'm not complaining.  It's delicious... and healthy, I know! 

Since, warm and delicious Homemade Churros sound good right about now, but let's be honest they sound good all of the time, I figured you needed this recipe pronto.  

Not too long ago we had a few friends over, made some fondue (slightly adapted this recipe from Mel's Kitchen Cafe), dunk marshmallows, fruit, and these warm churros in the chocolate fondue.  It was a good night with good friends and delicious food. 

Just so you know, Homemade Churros are far easier to make then I imagined.  They are actually easy to make.  You can totally do it, and you'll love them! 

Churros- Homemade
Recipe: Alohamora slightly adapted from AllRecipes
Active Time: 40 minutes
Inactive Time: 20 minutes
Servings: A lot, but varies on size of churros you make

1 c. water
2 1/2 Tbsp sugar
1/4 tsp salt
2 Tbsp oil (vegetable, sunflower, etc.)
1 c. flour

For Frying: 
1-2 qts peanut or canola oil 

1/2 c. sugar
1 tsp cinnamon


  1. Over medium heat combine the water, sugar, salt, and oil.
  2. Bring the mixture to a boil, and then remove it from the heat.  
  3. Stir in the flour until the dough forms into a soft ball. 
  4. Begin heating the oil to fry the churros.  You want the oil to reach 375 degrees and stay at that level.  Be warned that it will reach 375 degrees and keep heating if you don't turn down the heat, unless you have a fryer that keeps track of all of that for you.  If you are like me using a candy thermometer you will have to watch the temperature for the best frying. 
  5. Fill a pastry bag, or the Dessert Decorator (this is what I used and it was so so easy) with the dough.  I used the 1M tip
  6. Pipe strips of dough into the hot oil and fry until golden, I used tongs to remove the churros from the hot oil.  
  7. Drain the fried churros on paper towels. 
  8. Before serving combine the sugar and cinnamon together, and roll the warm churros in the toppings.  
  9. Enjoy your warm churros plain, or dip them in fondue.  Either way you enjoy them they are delicious. 
  10. Churros are best eaten the same day made, but you can store them in an airtight container and reheat them in the microwave for 8-10 seconds on high.   

Happy Homemade Churros, that are actually easy to make, eating! 


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