Reviewed: May 31, 2012

I regret making these...We ate them all, before they even made it to the table. Wow, they were crazy delicious! We rolled some by hand in ball shape, thick tube, thin tube, squeezed some through a pipe really really thin. My favorite (and what came out best with crunchy outside, light soft inside) was the thin hand rolled ones and the thicker tube piped ones. It took a couple tries to figure out what shade of light brown was best. But every last one of these was totally awesome! Will be saving this recipe!

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Reviewer:

KGraf

Cooking Level: Expert

Reviewed: May 29, 2012

I have hidden this recipe for quite some time because I was scared to make these. OMG!!! These were so easy to make and my kids and husband chewed them up! I used all of Cat's modifications. 1 Tbsp. of oil and 1 Tbsp of sugar for the dough instead of the original measurements. Also, I did not have a pastry bag but a Pampered Chef cookie dough press. It has a tip on it that made the churros look like real churros with the cool ridges. I only made one batch and these suckers were gone in five minutes.

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Reviewer:

God's Child

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Home Town: Atlanta, Georgia, USA

Reviewed: May 14, 2012

These churros ( made with the lower sugar and lower oil as per the suggestions) were perfect...just like I remember them in Spain. I tend to like the oil temperature a bit higher than 375 to get them a bit crisper. Too low a temperature makes them heavy and oily. I prefer them unsugared with chocolate (melted chocolate and whipping cream was the closest I could get to what they serve in Spain). Made them small for a tasting party for my daughter's grade 2 class. They were a hit!

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Reviewer:

chiquitina

Reviewed: May 12, 2012

Yum! These tasted just like the ones I remember having growing up at the old Mexican restaurant that was in my hometown. I made as is - the dough was much too thick to be piped thru my star tip for the pastry bag, so I just took it off and used the bag with no tip, which yielded Churros that look like cheese poofs...but that's OK, they still tasted amazing. My only problem was that they never got to the golden brown color. They cooked enough and were done in the middle. I believe that because I deep fried them over an induction cooktop that the oil was heated very evenly and prevented the browning or burning. I'll definitely make these again. My kids ate them up!

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Reviewer:

RainbowJewels

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Green, Ohio, USA

Reviewed: May 5, 2012

Made them for the first time and I could not keep my daughter from stealing them! I used a cookie press, but they did not come out straight..I next time I will pipe it to an icing tool (as one other person suggested)...but my little churro "J"s still tasted really good!

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Reviewer:

MONTY13

Cooking Level: Expert

Reviewed: May 5, 2012

This is a great, easy recipe for churros. We make them for a Cinco de Mayo party every year and instead of making them long we make them about 1 1/2" bite size pieces. That way everyone gets some to enjoy. Serve them with melted chocolate...Yum!

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Reviewer:

Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

Reviewed: May 5, 2012

These were VERY good, but a little tricky to get them just right! I love the fact that this is a firm dough because it holds the nice shape of the ridges which Churros are known for! I followed the suggestion of the 'most helpful' reviewer named Cat...I used only 1 tbls. of sugar and oil in the dough batter. But I think the key to getting these to cook perfectly is to make sure the fryer is at 375 degrees and I made sure to fry the Churros for 4 1/2 minutes each. The inside will continue to cook after being removed from the fryer. I made mine about the same size as the Churros I but from vendors...8 inches long and 3/4 inch thick. I used a cookiegun/press instead of a pasrty bag which worked perfectly with this firm dough! I piped all the Churros out onto waxed paper and fried them 2 at a time. These taste just like the Churros I always buy at carnivals! I'm so glad that I can finally make them at home!

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Reviewer:

Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: May 4, 2012

Delicious and very easy!

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Reviewer:

EatWell

Reviewed: Apr. 30, 2012

Am I missing something or is the recipe? I made these last night and they are tough . I think that the recipe is missing the 3 eggs that need to be stirred into the ball. After making these and then trying a second batch, there was NO WAY I could pipe them through a pastry tube. Too thick. I am going to try again with the three eggs. I checked with other recipes and sure enough , they all had eggs in the batter.

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