Reviewed: Nov. 15, 2009

Be careful with this one, you really have to get the timing down when you fry them because they will come out too crispy or too mushy if you don't get it just right. But when you get it down, they are really authentic tasting. Take it from me-- I live right by the border!

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jdooley195

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Reviewed: Oct. 27, 2009

I always wanted to make these! I really liked the flavor and it was super easy to do! It was gobbled up in no time! Had some left over cinnamon and sugar though. Next time, I'd cut down how much sugar I used to coat them. Maybe instead of rolling them in the sugar mixture, I'll sprinkle it lightly over top. Also, I made small thin ones that were yummy and crunchy, but they ended up curling up while cooking in the oil. I wonder if I make them bigger if they'll stay straight. But overall a great recipe..definitely a keeper!!

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sk1bunni3

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Reviewed: Oct. 3, 2009

Pretty good. Left out 1/2 tbsp of sugar, didn't miss it. Quick and easy.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Aug. 8, 2009

Tried this for my daughter Spanish Class extra credit project. Next time I will invest in a pastry bag. It tasted great and she said her teacher and classmates loved it.

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Annette

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 8, 2009

I tried this as per recipe and multiply everything by 3 as I have a big family...the consistency of the flour to the water is just right, it came out perfectly good when cooked! Thanks Delia for this wonderful recipe.

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leila

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Reviewed: Jul. 15, 2009

I didn't change the ingredients. I rolled them and made them the length of my ring finger and it only made 15. Fried for about 6 minutes. It is like the one at six flags except I wish I had a tool to pipe the nutella in it. Instead we just dunked them. Still good. next time I'll double the batch bec this was enough for only 3 people.

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MIAELAINE

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Reviewed: Jul. 6, 2009

I read the reviews before making these and I took the tip someone had about reducing the sugar to 1 tbs. and the oil to 1 tbs. I did not have a pastry bag and the dough was too heavy to pipe from a sandwich bag (it kept busting the seam of the plastic bag.) ... I decided to just roll it between my palms as one would do with play-doh and made "snakes". Those cooked up just fine and the dough was easy to handle. Some of the churros I rolled in cinnamon and sugar, and some just sugar, (as I have a family member who doesn't like cinnamon.) - They all came out fantastic. They weren't as lightweight and airy as churros I bought from street vendors in San Diego, but they were close enough to satisfy the craving. Other reviewers suggestions to double the recipe should be heeded. These were disappearing as quickly as I put the finished ones on the plate. (I even burnt the roof of my mouth because they were still really hot - so let them cool a little, as difficult as that may be!)

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T.L

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Reviewed: Jun. 13, 2009

Wow! These were soooo good! And easy too. I just used a heavy duty ziplock bag with a hole cut in the corner. They werent the prettiest things in the world but it didnt matter! Thank you so much for this recipe!

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AMIESVEEDUB

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Reviewed: Jun. 3, 2009

These were simple and wonderful! I doubled the recipe for my family because one review said they were so good and there wasn't enough for seconds. Well... I made sure that wasn't going to happen and I am sure glad I did. The hubby and boys loved them so much they were eating them as I made them but mama hid a stash just for me to enjoy and i am glad I did! These are wonderful and simple!

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mamascooking

Cooking Level: Expert

Home Town: Bennington, Kansas, USA

Living In: Kingston Springs, Tennessee, USA

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Reviewed: May 27, 2009

MUCHAS GRACIAS!!!!! To both the submitters and helpers on the Recipe Exchange. I originally decided to forego on this deep frying excursion for my spanish class and was able to whip them all out in less than an hour!!! Next time, I need to work on my heating skills and not burning the oil..or letting the dough fry for too long. I used a 1/2 TBLS to measure my dough and then rolled them into logs to make mini churros, a cross between ugly and cute. Back to my spanish class, I was unable to take them to school as they got soft and soggy over night [[duhh >.<]] but were still greatly enjoyed my brothers. Was told they taste just like Costco's =D

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: May 27, 2009

These were THE BEST CHURROS I HAV EVER HAD so much better then costcos. The only thing that i changed was how much oil to fry it in i only used 1/2 of a cup witch worked perfectly!!!

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kmichael500

Cooking Level: Expert

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Reviewed: May 18, 2009

I tried this recipe with my daughter who loves churros and ate many in Spain. Although the dough was easy to make, the churros did not cook in the middle, even after cooking for a long time. Also, they had no flavor. I would not recommend this recipe to anyone.

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Joann

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Reviewed: May 17, 2009

SOOO good! Don't you hate it when they are chewy! That's like saying you hate the soft apples in apple pie? Really tasted good, just like at the fair only smaller./

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cocaire

Cooking Level: Expert

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Reviewed: May 10, 2009

This was sooo good! Tastes exactly like a churro you'd get at a carnival but the texture is different, thicker, but still good! I popped two zip loc bags, and one wilton pastry bag (but was still useable) We just squirted the dough into coiled squiggles in the deepfryer then just broke pieces off. :) We ate the whole batch...will be making these again for sure!!

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Jaymie

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: May 10, 2009

I eat boatloads of churros from all over, and these ones just are far from the real deal. They came out tasting a little too much like flour, hard on the outside, and lifeless in general. Recommend finding another recipe. In fact, I am experimenting now...

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secret chef

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Reviewed: May 9, 2009

Very good- but not easy. The dough was simple to make. I let it cool before placing it into my Wilton's pastry bag. The bad didn't break like other reviewers mentioned...maybe because Wilton makes very high quality bags. The difficult part was making the perfect size and frying them for the right amount of time. I used an entire batch of dough just trying to get the size right. My churros came out too thin with a star decorating tip (almost like french fries) so I snipped the pastry bag opening to get the star tip out but then the churros were too thick and didn't cook all the way through. I used a new pastry bag for my second batch of dough and snipped the opening a little smaller and then the churros turned out perfectly! They tasted great.

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CookinTornado

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: May 9, 2009

I am going to a Cinco de Mayo themed party in about an hour and, about an hour ago had no idea what I was going to bring. I just finished making up a double batch of these. It's the first time I've made churros and they were easy and quick and taste delicious! I used my Wilton cake decorator (with the push button) and star tip to make churros about 4 inches long. As time went by and the batter cooled, it did get more difficult to push them out of the decorator, but not so hard that I wouldn't recommend this recipe to everyone!

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KATEMSU

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Reviewed: May 8, 2009

After trying to make these churros and burning my hand when trying to pipe them, I decided I would make them into "churro balls." These were a great hit with my husband and kids. I made them for my co-workers and they really enjoyed them as well!

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