Marianne Martinez
Churros are a delicious treat, but deep-frying them can be messy and even dangerous. Air-fried churros are a healthier alternative that can be made at home without the hassle of handling hot oil. Churros are usually deep-fried, but they can be made in an air fryer and still taste delicious. The cooking time depends on the size of the churros and the air fryer, but generally, they should be cooked for around 10-15 minutes at 350-400°F (about 180-200°C) until golden brown.
Air Fryer Churros
| Characteristics | Values |
|---|---|
| Ingredients | Flour, sugar, water, butter, salt, eggs, vanilla extract, cinnamon |
| Piping Tip | Star-shaped |
| Churro Length | 4-5 inches |
| Air Fryer Temperature | 350-400°F (177-200°C) |
| Cooking Time | 10-15 minutes |
| Colour | Golden brown |
| Coating | Cinnamon-sugar |
| Serving Suggestions | Nutella, melted chocolate, dulce de leche |
| Calories | 62-204 kcal |
| Storage | 2 days in an airtight container at room temperature |
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What You'll Learn
How to make the dough
Churros are a beloved breakfast, dessert, or snack in Mexico, Spain, and Latin America. They are made from fried dough and are usually tossed in cinnamon sugar. The dough is like a choux pastry and is piped directly into the hot oil. The churros are then fried until crisp and golden.
To make the dough, you will need the following ingredients:
- Water
- Butter
- Sugar
- Salt
- Flour
- Eggs
- Vanilla extract
- Place water, butter, sugar, and salt in a small pot and heat until the butter is melted and the mixture is beginning to simmer.
- Add the flour all at once and stir until it comes together and forms a smooth "roux".
- Transfer the mixture to a mixing bowl and let it cool for a few minutes.
- Add the eggs and vanilla extract to the mixing bowl. Mix until the dough comes together. The mixture will look like gluey mashed potatoes.
- Use your hands to press the lumps together and form a ball.
Once the dough is ready, you can transfer it to a piping bag and pipe the churros into the desired shape. If you are not frying the churros right away, the dough can be stored in the refrigerator for up to 3 days.
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Shaping the churros
Shaping churros is a fun and creative process that can be done in several ways. Here's a detailed guide to help you achieve the perfect churro shape:
Choosing the Right Tools:
Start by selecting the appropriate tools for shaping. You can opt for a piping bag or a churro maker. A piping bag, typically a 16-inch bag, offers more customisation and creativity. It's fitted with a star-shaped tip or a closed star nozzle to create the classic ridged texture and spiral shape. The Ateco 845 or 846 piping tip is recommended for the best results. If you're feeling adventurous, you can even try freehand piping on parchment paper to add a personal touch to your churros.
On the other hand, if convenience and efficiency are your priorities, a churro maker is a great alternative. Churro makers are designed specifically for shaping churros and usually come with interchangeable nozzles to create different shapes and sizes.
Preparing the Dough:
Before you begin shaping, ensure your churro dough is ready. The dough should be smooth and have a gluey mashed potato-like consistency. It's important to let the dough cool slightly before handling it, as this will make it easier to work with and prevent it from becoming too sticky.
Piping and Frying:
When you're ready to pipe, remember to take your time and work with precision. Pipe the batter into strips, aiming for consistency in size and shape. For traditional churros, pipe 4-inch to 6-inch strips. If you're using a churro maker, follow the instructions provided with your device for the best results.
If you're piping directly into hot oil, maintain a temperature between 180°C and 190°C (or 360°F). This ensures the churros cook evenly and don't absorb too much oil. You can test the oil temperature by dropping a small piece of dough into it; if it starts bubbling gently, the oil is ready.
For more complex shapes, like heart-shaped churros, it's recommended to pipe the shapes onto squares of baking paper first and then carefully place the paper into the hot oil. This method ensures your desired shape stays intact.
Finalising the Shape:
Once fried to a golden brown colour, remove the churros from the oil and let them cool slightly on paper towels. This step helps absorb excess oil and prevents the churros from becoming soggy. After they've cooled briefly, it's time to coat them in cinnamon sugar. This step adds flavour, sweetness, and crunch to your churros.
And there you have it! You've shaped your churros to perfection. Now you can enjoy their delicious taste and impressive appearance. Remember, practice makes perfect, so don't be afraid to experiment and have fun with different shapes and designs.
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Frying the churros
Once the logs are ready, it's time to prepare the air fryer. Lightly mist the air fryer basket with cooking spray or brush a little vegetable oil or regular cooking oil on the basket. You can also spray or brush the oil on top of each churro in the basket. Make sure to leave about half a thumb of space between each churro, as they shouldn't touch each other in the basket.
Now, it's time to air fry! Depending on the size of your air fryer, you might need to fry the churros in batches. Set the air fryer temperature to 350 F to 400 F and fry for 10 to 15 minutes, flipping the churros halfway through, until they are light golden brown. The cooking time will depend on the size of your churros, with mini churros frying faster.
Once the churros are done, it's time to coat them with the cinnamon-sugar mixture. Combine cinnamon and sugar in a shallow bowl or paper bag. Immediately transfer the warm churros to the bowl or bag and toss or shake until they are evenly coated. Your churros are now ready to serve! They are best enjoyed fresh, but you can also store them in an airtight container at room temperature for up to two days and rewarm them in the air fryer before serving.
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Coating the churros
Churros are a delicious treat, and even more so when they are coated in cinnamon sugar. This coating adds flavour, sweetness, and crunch to the simple recipe. The great thing about this recipe is that you probably already have all the ingredients in your pantry!
To make the cinnamon sugar coating, combine equal parts sugar and cinnamon in a shallow bowl and set aside. The amount of cinnamon and sugar you use will depend on how many churros you are making. A good rule of thumb is to use 1/2 cup of sugar and cinnamon for a standard batch of churros. However, you can adjust the amounts to your taste preferences. You can also add a pinch of salt to enhance the flavours of the other ingredients.
Once you have made the coating, it is important to let the churros drain briefly on paper towels before adding them to the mixture. If the churros are too wet and oily, they will clump up the sugar and the coating will be too thick. However, you also don't want them to dry completely, or the sugar won't stick. The ideal time for draining is around 15 seconds, but this may vary depending on the temperature of the churros and the oil used for frying.
After draining, transfer the churros to the cinnamon sugar mixture and roll them to coat. You can also sprinkle some of the mixtures on them before freezing, for an extra kick. You can use a shallow bowl or a plastic bag to coat the churros, depending on your preference. If you are using a bowl, simply toss the churros in the mixture until they are evenly coated. If you are using a plastic bag, add the churros to the bag with the cinnamon sugar and shake until they are coated.
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Storing and reheating the churros
Storing and reheating churros is a great way to enjoy this classic treat the next day. Here are some detailed tips on how to store and reheat your churros to maintain their freshness and crispiness.
Storing Churros:
- It is best to eat churros fresh and within a day of making them. However, if you need to store them, let them cool down completely before placing them in a container. This helps prevent condensation and keeps them from getting soggy.
- Use an airtight container to store the churros. This helps keep moisture and air out, maintaining their flavour and texture.
- Place a paper towel at the bottom of the container to absorb any extra moisture, ensuring the churros remain crispy.
- Keep the churros at room temperature, away from direct sunlight or heat sources. Cold temperatures can make them soft and soggy.
- If you want to store the churros for longer, consider freezing them. Spread them on a tray and place them in the freezer. Once frozen, transfer them to an airtight container or freezer bag.
- Frozen churros can be stored for up to two months. However, for the best quality and texture, it is recommended to consume them within a month.
Reheating Churros:
- Reheating churros in an air fryer is a convenient and effective method. Preheat your air fryer to around 350°F to 375°F (175°C to 190°C).
- Place the churros in a single layer in the air fryer basket, leaving some space between them for even heating.
- Heat the churros for about 3 to 5 minutes or until they are warmed through and have regained their crispness. Keep an eye on them to prevent overcooking.
- Serve your reheated churros with a variety of dips such as warm chocolate sauce, dulce de leche, or a cinnamon sugar dip.
- You can also reheat churros in the oven. Set the oven temperature to 375°F (190°C) and place the churros on a tray lined with parchment paper, ensuring they are spaced out well.
- Heat the churros for about 5 to 10 minutes, keeping a close eye on them to prevent burning.
- Avoid reheating churros in the microwave, as they can become soggy and tough when cooled. Similarly, reheating them in a deep fryer can make them overly oily and dense.
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Frequently asked questions
Air fry the churros at 400°F (200°C) for 15 minutes, flipping them halfway. They are ready when they have a light golden brown color. If not, keep air frying for an extra minute until they are crispy at the edges.
To make the churros crispy, spray them with cooking oil before placing them in the air fryer.
To make the churros sweet, coat them with cinnamon sugar after frying.
