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Crispy on the outside, yet wonderfully tender on the inside, these churros are a staple in dessert rotations.
10 min
Prep Time
10 min
Cook Time
20 min
Total Time
4
Serves
4
Servings
Keep the oil temperature consistently between 350 and 375 degrees F (175 and 190 degrees C) as you fry.
Gather all ingredients.
Combine water, 2 1/2 tablespoons sugar, salt, and 2 tablespoons vegetable oil in a small saucepan and place over medium heat.
Bring to a boil and remove from the heat.
Stir in flour, stirring until mixture forms a ball.
Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C).
Transfer dough to a sturdy pastry bag fitted with a medium star tip.
Carefully pipe a few 5- to 6-inch strips of dough into the hot oil; work in batches so you don't crowd the fryer.
Cook until golden; use a spider or slotted spoon to transfer churros to paper towels to drain.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.