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Churros
SUBMITTED BY:
Delia
PHOTO BY:
NOELLER67
"These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far."
RECIPE RATING:
Read Reviews
(83)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
10 Min
READY IN
20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
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DIRECTIONS
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
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.
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REVIEWS
Reviewed on Nov. 3, 2007 by Cat
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Cat
Nov. 3, 2007
I tried it the first time 'as is,' which I believe is necessary when reviewing a recipe for what it offers. They were fine, but browned too fast and were chewy. Based on that and other people's reviews, I made the following adjustments: a) only 1 tbl of sugar in the dough (cuts the browning); b) only 1 tbl of oil in the dough (cuts the chewiness). It should be noted that you only need to mix dry with wet for 30 seconds. I also used a churreria, which was brilliant, and made these finger sized with only 5 in the pan at a time. Take them out to drain, put the next batch in the fryer and shake the cooling (now warm not hot) ones in a paper bag with the sugar and cinnamon; a second person is not needed. I would recommend doubling the recipe for anyone wanting to serve more than 2-3 people without having to double the sugar/cinnamon coating. All in all, a good recipe. :)
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16 users found this review helpful
I tried it the first time 'as is,' which I believe is necessary when reviewing a recipe for...
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Reviewed on Jan. 8, 2004 by
Mommy of Four
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Mommy of Four
Jan. 8, 2004
These were GREAT! I should have doubled the recipe because it turned out they were not enough, hehe. Make sure you fry them till they are a golden brown, they don't come out as chewy. I used my Pampered Chef Easy Accent Decorator with the largest flower tip attachment, they were thin but they were so yummy and cute! Also, if you don't mess with them until they are ready to be turned, they shouldn't fall apart.
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15 users found this review helpful
These were GREAT! I should have doubled the recipe because it turned out they were not...
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Reviewed on Jan. 8, 2004 by
claire03
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claire03
Jan. 8, 2004
These are very good, but just remember to pipe them very thin or you'll end up with raw insides and burned outside!
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14 users found this review helpful
These are very good, but just remember to pipe them very thin or you'll end up with raw...
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Reviewed on Dec. 31, 2003 by HAWNTER
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HAWNTER
Dec. 31, 2003
These were pretty good except they were much tougher than churros I've bought. I didn't overmix but they ended up chewy. I also had to make sure I didn't make them too thick because my first batch wasn't cooked all the way through. My kids liked them though.
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11 users found this review helpful
These were pretty good except they were much tougher than churros I've bought. I didn't...
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Reviewed on Dec. 25, 2005 by FLIPCOOK30
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FLIPCOOK30
Dec. 25, 2005
Easy recipe Delia! My husband thought it was difficult to make. Did not have a pastry bag, so I used a ziploc bag instead to pipe into oil. I had no problems at all.
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10 users found this review helpful
Easy recipe Delia! My husband thought it was difficult to make. Did not have a pastry bag,...
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Reviewed on Aug. 11, 2005 by MALACHII
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MALACHII
Aug. 11, 2005
These are splendid. I used a pastry bag but beware, the dough is hot and my bag split in the middle of squeezing them in the hot greese. An electric skillit / fryer would be best to keep a constant temp. I hand rolled some but they were not nearly as good as the ones I used with the pastry bag. I used a wilton #25 but need one a bit bigger. You must work quickly as the dough will go cement quickly. Also be sure to wash up your bowl and dough tools ASAP.
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10 users found this review helpful
These are splendid. I used a pastry bag but beware, the dough is hot and my bag split in the...
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Reviewed on Jan. 25, 2004 by SHASTASHEEN
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SHASTASHEEN
Jan. 25, 2004
These churros were so delicious, they taste better then what we used to get as kids when we spent the day at Olvera Street in LA... and I always thought those were the best. These were perfect! Crispy on the outside and moist on the inside. I'm going to use this recipe all the time, thanks for the great recipe I was so very pleasantly suprised, it's a very simple recipe but it's results are so great and authentic.
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10 users found this review helpful
These churros were so delicious, they taste better then what we used to get as kids when we...
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Reviewed on Jan. 8, 2004 by MYSUNSHYN
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MYSUNSHYN
Jan. 8, 2004
Very easy recipe and outcome was excellent! Very authentic! Tip: Fry dough ASAP to avoid gooey mess.
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10 users found this review helpful
Very easy recipe and outcome was excellent! Very authentic! Tip: Fry dough ASAP to avoid...
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Reviewed on Mar. 21, 2007 by SNOWCAT749
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SNOWCAT749
Mar. 21, 2007
I have not tried this yet but in Brazil where I am from we add a caramel filling to this. To do that just make a whole in the center with a bamboo skier and pipe caramel. To make autentic 'dulce de leche, cook an unopened can of condensed milk in boiling water fot 90 to 120 minutes. Let it cool before using it.
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9 users found this review helpful
I have not tried this yet but in Brazil where I am from we add a caramel filling to this. To...
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Reviewed on Jan. 8, 2004 by enika
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enika
Jan. 8, 2004
This was a really good recipe. My kids loved them. You can't handle too much and needs to be used asap or it will break apart while frying.
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9 users found this review helpful
This was a really good recipe. My kids loved them. You can't handle too much and needs to be...
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