Churros are either a deep fried or baked “choux” {same pronunciation as “Shoe”} pastry snacks. They are the Latin American’s fried donuts – apparently. The same dough that makes these amazingly delicious crunchy churro snacks, is the same that can make eclairs and cream puffs. I have a recipe with a video showing you how to make cream puffs, click here for more.

If you can afford to just travel to Spain or Disney land to get you some churros since they are very popular in these areas, then by all means buy a lot of them and bring take away with you, but if that door hasn’t opened for you yet, then allow me to show you how super easy it is to prep them at home and rest be assured you’ll probably need an arm workout in the process, that is only if you don’t have any electric hand mixer or a stand mixer to speed up the mixing process. Feel free to use any of these tools while prepping this dish. I have these tools already, but for the sake of my other audience who might not get their hands in these tools, here I am showing you that it’s possible to whip up the mixture by hand – hence the arm work out. I gotcha! 

How to make churros all by hand and without any electric mixers.

Prep time: 25 mins  Cooling time: 15 mins  Frying time: 15 mins  Total time: 55 mins

Serves: 3 pax

Yields: 10 churros

Main Ingredients:

  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar
  • 1 cup water
  • 1 egg
  • 2 Tablespoons cooking oil
  • 2 cups of vegetable cooking oil – frying
  • Cinnamon sugar mix

Important tools used:

  • star nozzle tip
  • piping bag
  • sufuria / sauce pan
  • frying pan
  • paper towels
  • mixing bowls
  • tongs
  • wooden spoon


Step 1: Prep the dry ingredients

In a bowl, mix all the dry ingredients together- flour + baking powder + salt + sugar.

Step 2: Prep the choux pastry dough.

Over medium high heat, In a sufuria, bring water + vegetable cooking oil to a boil, then add in the flour mixture to the water and mix every thing to form a soft choux dough. Turn off the heat, and continue mixing it to allow it to cool completely or simply place it in the fridge to chill for a few minutes. Once cooled, add in the egg and mix everything by hand with your wooden spoon. At first the mixture will split and you’ll think the mixture isn’t going to come together, but eventually it will. Keep mixing, you’ll see the change in texture and consistency.

Step 3: Preheat the oil in a frying pan.

Step 4: Pipe the mixture & deep fry.

Using a piping bag fitted with a star shaped nozzle tip, and pipe out the choux mix directly into the hot oil. Depending on the size you want just have a butter knife to cut them. Allow them to cook 3 to 4 mins per side until they have a deep golden brown color. Using tongs, remove each one and let them drip the excess oil onto some paper towels.

NB: Don’t crowd the pan, they will definitely need room for expansion while they cook.

Step 5: Coat them with cinnamon sugar = OPTIONAL STEP!

The preferred sugar in making “cinnamon sugar” is cane sugar. Large particles’ ones.

Step 6: Serve and enjoy!!

The inside is very light and airy, while there is so much crunch and flavor on the outside courtesy of the cinnamon sugar mix. It’s the perfect snack.

homemade churroshomemade churros

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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