Making Churros At Home: No Deep Fryer, No Problem!

Churros are a delicious treat, but deep-frying them can be a hassle. The good news is that you can make homemade churros without a deep fryer! This paragraph will introduce you to the world of homemade churros and provide a step-by-step guide on how to make them without the need for a deep fryer. Churros are a type of fried dough that originated in Spain and Portugal, and they are similar to doughnuts but with ridges due to being piped out of a pastry bag. You can make them at home by creating a choux pastry, which may sound intimidating but is actually quite simple. The key ingredients are water, flour, eggs, butter, sugar, salt, cinnamon, and vegetable oil for frying. By following a few easy steps, you can have crispy, golden, and fluffy churros ready to be enjoyed!

How to make the batter

To make the batter for your homemade churros, you'll need the following ingredients:

• Water
• Butter
• Sugar (white or brown)
• Salt
• Flour (all-purpose/plain)
• Eggs
• Vegetable oil (for frying)

Some recipes also include vanilla extract and cinnamon.

First, place the water, butter, sugar, and salt in a medium saucepan and bring to a boil. This should fully melt the butter and also mostly melt the sugar. Next, reduce the heat to medium and add the flour all at once. Stir vigorously to fully incorporate the flour into the liquid ingredients, then keep stirring over medium heat until the pastry gathers into a ball and cleanly pulls away from the sides.

At this point, you can place the pastry into a mixing bowl and allow it to cool for a few minutes. Then, using a hand mixer or a stand mixer, add the eggs one at a time, mixing well after each addition. The pastry will appear split after the first egg is added, but the second egg will bring it together. You can also add vanilla extract and cinnamon to the mixture if you wish.

Your batter is now ready to be transferred to a sturdy piping bag fitted with a star nozzle.

Frying the churros

Step 1: Prepare the Oil

Firstly, ensure you are using an oil suitable for frying, with a high smoking point. Vegetable oil is a good option. Heat the oil in a heavy-bottomed pot or deep-fat fryer to between 350 and 400°F (175 and 200°C). It is important to maintain this temperature throughout the frying process, so use a thermometer to monitor the heat.

Step 2: Pipe the Dough

Fit a sturdy piping bag with a star nozzle or tip. The star-shaped tip will create the signature ridges on the churros. If you don't have a piping bag, you can use a large plastic bag with one corner snipped off, but this will not create the ridges. Carefully pipe 5- to 6-inch strips of dough directly into the hot oil. Do not overcrowd the pot or fryer—fry 3 to 5 churros at a time, maximum.

Step 3: Fry the Churros

Fry the churros for about 2 minutes on each side, or until they are golden brown and puffy. You may need to fry them in batches to avoid overcrowding. Use a spider, tongs, or a slotted spoon to turn the churros and remove them from the oil when they are done.

Step 4: Drain and Coat

Allow the fried churros to drain on a plate lined with paper towels for 1 to 2 minutes. While they are still hot, coat them with the cinnamon-sugar mixture. Toss or roll the churros in the mixture until they are well-coated.

Tips:

• Be very careful when piping the dough into the hot oil, as it is thick and can easily break thinner pastry bags if you're not paying attention.
• If you don't have a thermometer to monitor the oil temperature, you can test it by dropping a small cube of bread into the oil. It should take about 20 seconds for the bread to turn golden brown.
• If the inside of the churros is still raw when the outside is golden, your oil is too hot. Adjust the temperature down slightly.
• If the churros are not crispy, your oil might not be hot enough. Try adjusting the heat up a little.
• For a more authentic Spanish or Portuguese experience, omit the cinnamon from the coating.

Making the cinnamon sugar coating

Once your churros are cooked, dredge them in the cinnamon-sugar mixture. You can do this by sprinkling the cinnamon-sugar over the churros or by placing the churros in a plastic bag with the cinnamon-sugar and shaking to coat. Make sure the churros are still warm when you coat them, as this will help the sugar adhere.

Making a dipping sauce

Churros are traditionally served with a sweet dipping sauce. Here are some ideas for dipping sauces to serve with your homemade churros:

Spicy Chocolate Sauce

This sauce is great on churros, but it also works well with ice cream, cheesecakes, and other desserts. It has a hint of heat to make things interesting and leave you craving another bite.

Ingredients:

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream
• 2 TBSP unsalted butter, room temperature
• 1/8-1/4 tsp ground cayenne
• Big pinch of salt

Method:

Place the chopped chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and heat until it just starts to bubble. Pour the hot cream over the chocolate and let it sit for a minute to soften. Whisk the mixture until smooth, then add the butter, cayenne, and salt. Whisk until everything is shiny and smooth. Taste the sauce and adjust the level of spice to your preference.

Dulce de Leche Sauce

This "cheater's" version of dulce de leche comes together in about 10 minutes, which is much faster than traditional methods. It has the same milky, caramelized taste as the traditional version.

Ingredients:

• 1 cup heavy cream
• 1 cup brown sugar, dark brown preferred, packed
• 1/2 cup sweetened condensed milk

Method:

Combine the cream and brown sugar in a saucepan over medium heat. Stir while the sugar dissolves and the mixture comes to a slow boil. Continue to boil, stirring occasionally, until the mixture reduces down to 1 cup (around 10 minutes). Once it has reduced, stir in the condensed milk and whisk until well-mixed. Serve the sauce warm, and re-warm it in the microwave if it starts to get too thick.

Mango Sauce

This sauce is the perfect balance of tangy and sweet. It's great for dipping churros, but it also works as an ice cream topping or a cupcake filling.

Ingredients:

• 14 oz mango puree (from approximately 3 large ripe mangoes, or use frozen puree)
• 2 TBSP fresh lime juice
• 2 TBSP granulated sugar

Method:

If using fresh mangoes, peel them and cut the flesh away from the pits. Place the fruit in a food processor or high-speed blender and process until liquefied. Pour the pulp through a fine-mesh strainer and measure out 1 1/2 cups of mango puree. Combine the mango puree, lime juice, and sugar in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture reduces down to 1 cup (about 10-15 minutes). Be sure to stir often so the fruit doesn't scorch on the bottom. Mango sauce is best served at room temperature or chilled, not warm.

White Chocolate Peanut Butter Sauce

A sweet and creamy sauce that's perfect for churros, fruit, or other desserts.

Ingredients:

• 12 oz white baking chocolate
• 6 TBSP creamy peanut butter
• 1/4 cup heavy cream or Rich's Whip

Method:

Melt the chocolate over a double boiler. Remove from the heat and stir in the peanut butter and heavy cream.

Classic Chocolate Sauce

A simple, classic chocolate sauce that's perfect for churros, fruit, or other desserts.

Ingredients:

• 3.5 oz (1 bar) dark chocolate, chopped
• 1/2 cup heavy cream or Rich's Whip

Method:

Melt the chocolate in a double boiler. Remove from the heat and stir in the heavy cream.

Maple Cream Sauce

A sweet and creamy sauce with a hint of butter. Perfect for churros, but also great for drizzling over pancakes, waffles, or ice cream.

Ingredients:

• 1 cup pure maple syrup
• 1/2 cup heavy cream or Rich's Whip
• 2 TBSP unsalted butter or margarine

Method:

Combine the maple syrup, cream, and butter in a medium saucepan over medium-high heat. Stir to blend and bring the mixture to a boil. Reduce the heat to medium-low and continue boiling, stirring occasionally, for five minutes. Lower the heat if the mixture looks like it may boil over. Cook until the sauce can coat the back of a spoon.

Storing and reheating churros

Churros are best eaten fresh, but if you have any leftovers, you can store them for later. The best way to store cooked churros is to let them cool, then place them in an airtight container lined with paper towels at room temperature for up to two days. Do not refrigerate cooked churros, as they will become soggy. If you want to keep them longer, you can freeze them for up to two months.

To reheat churros, the oven is your best option to maintain crispiness. Preheat your oven to 375º F and cook the churros for 5-10 minutes. You can also use a toaster oven, air fryer, microwave, stovetop, or deep fryer, but these methods may make your churros softer. If you're reheating in the microwave, cover the churros with a slightly damp paper towel and heat in 10-second increments until they are hot.

Frequently asked questions