At first I had the oil to hot and I burnt the outside. They turned out tasty, but I will probably not make again.

Very mexican in flavor & super easy to prepare and cook!! I will be making them for our Cinco de Mayo celebration!

Very addictive and tasty little fingers that taste like donuts. Great travel snack, or picnic treat. oh my, I couldn't stop eating them, and my 3year old said "soo yummy!"

These turned out great. I used the large star plate on my cookie press and they were perfect.

These are so easy and delicious! I have a suggestion for those that had trouble with the pastry bag - use a cookie press! Mine comes with icing tips too, so I used the largest star tip and just squeezed the handle three or four times (holding it in the air) until it was the right length, then broke off the dough and laid it in the oil. It worked wonderfully and was easy on my hand (this dough is very firm so I can see how twisting a pastry bag would get tiring). The only downside is my churros were a little on the skinny side b/c my star tip wasn't as big as I would have liked but they were polished off in no time and tasted great!

These were very good and taste just like we get at the fair. The dough was not hard to make. Only problem was using the muscle to squeeze out of the tip into the oil. It was pretty thick. Kids love it.

Definitly better than the ones I made a year ago, However I'm going to find a differnt way of making the pipes/churros without the pastry bag.

These were GREAT!! We loved them. You may want to double the recipe, they were gone fast! Be sure to pipe them thin so they cook all the way through.

Those are totally tasty! I have never done churros before and this recipe totally worked. Just be sure to use as many paper towels as possible to drain them. I made funny spirals out of dough but they were to hard to turn. The recipe is great, even my very picky husband loved it!

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. :)

I just made this recipe to test before serving at my party tomorrow. My husband and daughter loved them. I followed the recipe exactly and the Churros came out great. I do suggest that you have someone to help with dipping the churros in the sugar and cinnamon while they are hot, so you can continue to cook the next batch of churros.

This recipe is good made with splenda as well. Just substitute splenda for sugar!!

These were good - but the batter was a little bit too thick for me. I like to taste more of the cinnamon, crispy outside - but the soft, plain inside kind of overpowered the cinnamon taste.

If your churros are burning on the outside while still doughy on the inside, try lowering your heat. The longer they are in the oil, the better they will cook inside without burning outside, they will still be crispy. I use my beef jerky making kit. It comes with a tool like a caulking gun, you remove the tube, feed the seasoned beef, in this case, the dough and press the trigger to pipe out the dough. This kit comes with 3 attachments, small tube, large tube and flat tube. Works wonderfully.

This recipe is wonderful! Since, the directions and the list of ingredients showed different amounts, I had to choose what to do! I chose to follow the amounts listed in the directions, and was well rewarded. I only made one change, and that was to use 1/2 cup whole wheat flour (that I ground at home) as well as 3/4 cup white flour. The results were so good, that I had to guard the last few churros from my children so my husband could have a taste of them when he got home from work! Next time I will double the recipe!! To form the dough I used my Pampered Chef Easy Accent Decorator. It handled the consistancy of the dough very well. I tried both the small star tip and the large star tip. The large star tip worked better and was easier to use. I was able to squeeze the dough out with one hand and to cut the dough with a butter knife using my other hand. Fast, easy and delicious!!

Really good recipe. I made these for my sons preschool class for cinco de mayo. Quick tip you must eat them right away they don't keep after a few hours, they start to get soggy.

I used a cake decorater to pipe the churros out, which worked out well, but there were a few problems; first of all, churros are suppossed to be crispy on the outside and chewy on the inside, but mine were so thin that I wasn't able to make them chewy inside. Still good, but not authentic. Thicker is better. Also, since the cake decorater was meant for frosting, it wasn't strong enough for the dough and the fabric burst, and then I wasn't able to make any more churros. If you're going to use a cake decorater, be careful.