Hamdi Saidani This Easy Churros Recipe is a crispy and cinnamon-sugar recipe, which is made with pancake mix and cinnamon. It’s a straightforward recipe, ready in about 25 minutes.
Easy Churros Recipe Ingredients
- Vegetable oil, for deep-frying
- 2 1/4 cups pancake mix
- Pinch allspice
- 2 teaspoons cinnamon
- 3/4 cup hot water
- 1/4 cup sugar
- Chocolate syrup, for dipping, optional
How To Make Easy Churros Recipe
- Heat the oil: Fill a large, wide pot with about 1 1/2 inches of oil. Heat over medium-high heat until the oil reaches 365°F on a deep-fry thermometer.
- Make the dough: Meanwhile, whisk together the pancake mix, allspice, and 1/2 teaspoon of the cinnamon in a large bowl. Add the hot water and whisk until a smooth dough forms.
- Prep the piping bag: Spoon the dough into a pastry bag or a large resealable plastic bag fitted with a 1/2-inch star tip.
- Prepare the cinnamon sugar: Combine the sugar and the remaining 1 1/2 teaspoons of cinnamon in a small bowl or a sugar shaker.
- Fry the churros: Carefully pipe 3-inch lengths of dough directly into the hot oil, using a knife to cut the dough cleanly. Fry in batches for about 3 minutes, turning occasionally, until golden brown.
- Coat and serve: Remove the churros with a slotted spoon and drain them briefly on a paper-towel-lined plate. While still warm, sprinkle generously with the cinnamon sugar. Serve immediately with chocolate sauce for dipping, if desired.
Recipe Tips
- How to get the classic churro shape? The key to the signature ridges on churros is a 1/2-inch star piping tip. This not only looks great but also helps the inside cook evenly.
- What’s the best oil for frying? A neutral oil with a high smoke point is best. Vegetable, canola, or sunflower oil are all excellent choices.
- How to know when the oil is ready without a thermometer? If you don’t have a thermometer, you can test the oil by dropping a tiny amount of dough into it. If it sizzles immediately and rises to the surface, the oil is ready.
- Can I make these ahead of time? Churros are best enjoyed fresh and warm. If you must make them ahead, you can reheat them in an oven or air fryer at 350°F for a few minutes to restore their crispiness.
What To Serve With Churros
These churros are fantastic on their own, but a great dipping sauce takes them to the next level.
- Classic Chocolate Dipping Sauce
- Dulce de Leche or Caramel Sauce
- A scoop of vanilla bean ice cream
- A cup of hot coffee or Mexican hot chocolate
How To Store Churros
Refrigerate: Store leftover churros in an airtight container at room temperature for up to 2 days. Avoid refrigerating, as it can make them soggy. Reheat in an oven or air fryer to crisp them up before serving. Freeze: We do not recommend freezing cooked churros, as their texture will degrade significantly upon thawing.
Churros Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 17g
- Sugar: 20g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are my churros raw on the inside?
This usually happens if the oil is too hot. The outside cooks too quickly before the inside has a chance to catch up. Make sure your oil is steady at 365°F for an even, golden-brown cook.
Can I make churros without a piping bag?
Yes. You can use a large, sturdy resealable plastic bag and snip off one of the corners. You won’t get the classic ridges, but they will still be delicious.
What can I use instead of pancake mix?
This recipe is designed for the convenience of pancake mix. If you don’t have it, you can make a traditional churro dough using all-purpose flour, baking powder, salt, water, and butter.
Try More Recipes:
- Sunny’s Easy Kitchen Sink Clusters Recipe
- Easy to Gobble Cobbler Recipe
- All-Butter Easy Pie Dough Recipe
Easy Churros Recipe
Description
A super simple recipe for crispy, golden-brown churros coated in cinnamon sugar, made incredibly easy with pancake mix.
Ingredients
Instructions
- Heat 1 1/2 inches of oil in a large pot to 365°F.
- Whisk pancake mix, allspice, and 1/2 tsp cinnamon. Stir in hot water until a dough forms.
- Transfer dough to a piping bag fitted with a 1/2-inch star tip.
- Combine sugar and remaining 1 1/2 tsp cinnamon for the coating.
- Pipe 3-inch churros into the hot oil; fry for 3 minutes until golden brown.
- Drain briefly on paper towels, then immediately toss in cinnamon sugar.
- Serve warm with optional chocolate sauce.
Notes
- Oil Temperature is Key: Maintaining the oil at 365°F is crucial. Too low and the churros will be greasy; too high and they will burn before cooking through.
- Don’t Overcrowd the Pot: Fry the churros in batches to ensure they have enough space to cook evenly and the oil temperature doesn’t drop too much.
- Coat While Warm: The cinnamon-sugar mixture will stick best to the churros when they are fresh and hot from the fryer.
- Work Safely: Be extremely careful when working with hot oil. Pipe the dough gently and close to the oil’s surface to avoid splashing.
