Churros (Mexican Crullers) are a delightful treat that bring a touch of festive fun to any gathering. With their crispy exterior and soft interior, the golden rods are perfect for dipping in chocolate or enjoying on their own.
When making churros, you might want to consider using gluten-free flour if there are dietary restrictions, or experiment with flavored extracts for added zing. For frying, a neutral oil like canola or vegetable oil works wonders, while avoiding any oils with strong flavors that might compete with the churros’ sweet essence. Fresh ingredients always yield the best results, so opt for high-quality eggs and zest your own lemon for that vibrant flavor.
Scones, Biscuits & Pastry
Churros (Mexican Crullers) Recipe
Ingredients
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup flour
- 2 eggs
- 1/2 lemon, rind of
- fat (for frying)
- granulated sugar or powdered sugar
Instructions
- In a medium saucepan, bring 1 cup of water, 1 tablespoon of sugar, and 1 teaspoon of salt to a boil over medium heat.
- Once boiling, remove the saucepan from the heat, and stir in 1 cup of flour all at once, mixing until smooth and well combined.
- Beat in 2 eggs, one at a time, ensuring the mixture remains smooth after each addition.
- Transfer the mixture into a pastry bag fitted with a large star point for that classic churro shape.
- On a sheet of waxed paper or a floured surface, pipe 3-inch strips of dough, being careful to leave some space between each strip.
- Add the rind of 1/2 lemon to the frying fat and heat the oil to 375 degrees Fahrenheit, ensuring it’s hot enough for frying.
- Fry the churros in batches, a few at a time, for about 3 to 4 minutes or until they are golden brown, turning them as necessary for even cooking.
- Once golden, remove them from the oil and drain on paper towels to absorb excess fat.
- Finally, roll the hot churros in either granulated sugar or powdered sugar, coating them generously.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 1 of 3: