Churros II Recipe - Allrecipes.com
Churros II Recipe
  • READY IN ABOUT hrs

Churros II

Recipe by  

"Spanish crullers."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 24 churros Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    2 hrs 40 mins

Directions

  1. In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
  2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
  3. Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.
Kitchen-Friendly View

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2007

I made this for a party/meeting and they were a hit. Everyone loved them. I will definitely make them again. I did make sure to use a cloth-type pastry bag and it worked great. I had to pinch each one off into the oil as they didn't just break off, which was totally fine. They did cook pretty fast, so I was getting behind on coating them with the cinnamon/sugar. So, I figured out a quick (and much easier) way to do it. I would scoop them out of the oil with a large flat slotted spoon onto paper towels just long enough to put the next batch into the skillet. I would then dump the hot churros into a ziploc bag with the cinnamon and sugar, shake it up and then just took them out with my hands and placed them on the serving plate. That worked great and they were perfectly coated.

 
Most Helpful Critical Review
Jun 22, 2005

I would not recommend this recipe at all. The dough you end up creating is very plain and the only flavouring at all comes from the cinnamon and sugar. Really a very tasteless dessert that is not worth the effort

 

59 Ratings

May 19, 2004

This is a very good recipe. Hint: Only beat the eggs enough to blend in, otherwise it will make the texture too doughy.

 
Dec 31, 2003

At 7pm my son told me he needed churros for his Spanish class the next day. Once the recipe was prepared, frying and rolling-in-the cinnamon was quick. These tasted soooo good. Lots of raves from his Spanish class and teacher. I lived in L.A. and I can tell you, these taste great!

 
Nov 10, 2007

I didn't have a pastry cloth or a deep fryer but I made do. Take a ziploc bag and cut a hole in the bottom and squeeze out the dough. For the frying, just use a huge pan and put in a ton of oil. My only problems were how quickly they cooked. I had to call into my boyfriend to help me remove the oil and coat them, there was no time for one person! Also, they looked kinda like big pieces of poo. Mind you they tasted delicious so who cares how they look?

 
Feb 29, 2008

I have not had a Churro for four months because I moved.I made this recipe and I thought I was in heaven, they are really good. The ones I used to buy had a cream in the middle I am going to try them again soon I have got a cream recipe now. I will let you know how it turned out!!!!!!!

 
Feb 05, 2010

Delicious and so easy to make. Didn't have a pastry bag so I used a ziplock bag and cut a star shape out of the corner. works just as well.

 
Aug 26, 2007

yum yum yum!!! These were great and my kids loved them. They are very easy to make, just make sure the oil is verry hot. When putting the mixture into the oil I used a pair of scissors to cut the right lenght. Also using a ziplock beg is a good idea but make sure they have cooled enough or they will melt the bag.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Churros

See how to make a simple Mexican pastry.

Homemade Flour Tortillas

See how easy it is to make your own homemade flour tortillas.

County Fair KOOL-AID Drop Donuts

These sweet, crispy treats are more fun than a turn on the Tilt-A-Whirl.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States