Traditional Homemade Churros (Eggless)
Traditional Homemade Churros (Eggless)
Ingredients
For the Churro Dough
- 1 cup water
- 2 tablespoons vegetable oil, for initial mixture
- 2 tablespoons sugar
- 1 pinch salt
- 1 cup all-purpose flour
- 1 tablespoon vegetable oil, for kneading
For the Coating
- 1/2 cup sugar
- 2 teaspoons cinnamon
For Frying
- vegetable oil, for deep frying
Optional for Serving
- caramel or dulce de leche dipping sauce, as needed
- strawberries, sliced, for garnish
Instructions
- 1
In a medium-sized pot, bring 1 cup of water to a boil over high heat. Once boiling, reduce the heat to low. Add 2 tablespoons of vegetable oil, 2 tablespoons of sugar, and a pinch of salt to the boiling water. Stir the mixture until the sugar and salt are completely dissolved.
⏱️ 5 min
- 2
While the heat is still on low, add 1 cup of all-purpose flour to the pot. Mix vigorously with a spatula or spoon for about one minute until the flour is fully incorporated and forms a cohesive dough, even if it appears clumpy. Turn off the heat.
⏱️ 2 min
- 3
Cover the pot with a lid and let the dough rest for approximately one minute.
⏱️ 1 min
- 4
Remove the lid and add 1 tablespoon of vegetable oil to the warm dough. Using the spatula, fold the oil into the dough until it's well combined.
⏱️ 2 min
- 5
Transfer the dough onto a piece of parchment paper. Use the parchment paper to help fold and knead the dough into itself for a few minutes, or knead by hand, until it becomes smoother and more uniform.
⏱️ 5 min
- 6
Let the kneaded dough sit and cool slightly for about 10 minutes.
⏱️ 10 min
- 7
While the dough is resting, cut several strips of parchment paper to place the churros on. Take a portion of the warm dough and place it into a piping bag fitted with a large star-shaped (ridged) tip. Pipe the dough into desired churro lengths (e.g., 4-6 inches) onto the individual parchment paper strips.
⏱️ 10 min
- 8
Allow the piped churros to rest for at least 10 minutes, or until you are ready to fry them. This helps them hold their shape.
⏱️ 10 min
- 9
While the churros rest, prepare the frying oil. In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F. Ensure there is enough oil for the churros to be fully submerged.
⏱️ 5 min•🌡️ 350
- 10
Prepare the cinnamon-sugar coating. In a shallow dish, combine 1/2 cup sugar and 2 teaspoons cinnamon. Mix well.
⏱️ 2 min
- 11
Carefully place 2-3 churros (still on their parchment strips) into the hot oil. The parchment paper will detach easily; remove it with tongs. Fry the churros for 2-4 minutes, or until golden brown and crispy, turning occasionally.
⏱️ 4 min•🌡️ 350 - 12
Using a slotted spoon or tongs, remove the fried churros from the oil and place them on a wire rack lined with paper towels to drain excess oil for about 30 seconds.
⏱️ 1 min
- 13
While still warm, transfer the churros to the cinnamon-sugar mixture. Roll them gently to coat evenly on all sides.
⏱️ 1 min
- 14
Repeat the frying and coating process with the remaining churro dough, working in small batches to avoid overcrowding the pot and lowering the oil temperature too much.
⏱️ 15 min•🌡️ 350
- 15
Serve the warm churros immediately, optionally with caramel or dulce de leche dipping sauce and sliced strawberries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Traditional Homemade Churros (Eggless)
Ingredients
For the Churro Dough
- 1 cup water
- 2 tablespoons vegetable oil, for initial mixture
- 2 tablespoons sugar
- 1 pinch salt
- 1 cup all-purpose flour
- 1 tablespoon vegetable oil, for kneading
For the Coating
- 1/2 cup sugar
- 2 teaspoons cinnamon
For Frying
- vegetable oil, for deep frying
Optional for Serving
- caramel or dulce de leche dipping sauce, as needed
- strawberries, sliced, for garnish
Instructions
- 1
In a medium-sized pot, bring 1 cup of water to a boil over high heat. Once boiling, reduce the heat to low. Add 2 tablespoons of vegetable oil, 2 tablespoons of sugar, and a pinch of salt to the boiling water. Stir the mixture until the sugar and salt are completely dissolved.
⏱️ 5 min - 2
While the heat is still on low, add 1 cup of all-purpose flour to the pot. Mix vigorously with a spatula or spoon for about one minute until the flour is fully incorporated and forms a cohesive dough, even if it appears clumpy. Turn off the heat.
⏱️ 2 min - 3
Cover the pot with a lid and let the dough rest for approximately one minute.
⏱️ 1 min - 4
Remove the lid and add 1 tablespoon of vegetable oil to the warm dough. Using the spatula, fold the oil into the dough until it's well combined.
⏱️ 2 min - 5
Transfer the dough onto a piece of parchment paper. Use the parchment paper to help fold and knead the dough into itself for a few minutes, or knead by hand, until it becomes smoother and more uniform.
⏱️ 5 min - 6
Let the kneaded dough sit and cool slightly for about 10 minutes.
⏱️ 10 min - 7
While the dough is resting, cut several strips of parchment paper to place the churros on. Take a portion of the warm dough and place it into a piping bag fitted with a large star-shaped (ridged) tip. Pipe the dough into desired churro lengths (e.g., 4-6 inches) onto the individual parchment paper strips.
⏱️ 10 min - 8
Allow the piped churros to rest for at least 10 minutes, or until you are ready to fry them. This helps them hold their shape.
⏱️ 10 min - 9
While the churros rest, prepare the frying oil. In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F. Ensure there is enough oil for the churros to be fully submerged.
⏱️ 5 min•🌡️ 350 - 10
Prepare the cinnamon-sugar coating. In a shallow dish, combine 1/2 cup sugar and 2 teaspoons cinnamon. Mix well.
⏱️ 2 min - 11
Carefully place 2-3 churros (still on their parchment strips) into the hot oil. The parchment paper will detach easily; remove it with tongs. Fry the churros for 2-4 minutes, or until golden brown and crispy, turning occasionally.
⏱️ 4 min•🌡️ 350 - 12
Using a slotted spoon or tongs, remove the fried churros from the oil and place them on a wire rack lined with paper towels to drain excess oil for about 30 seconds.
⏱️ 1 min - 13
While still warm, transfer the churros to the cinnamon-sugar mixture. Roll them gently to coat evenly on all sides.
⏱️ 1 min - 14
Repeat the frying and coating process with the remaining churro dough, working in small batches to avoid overcrowding the pot and lowering the oil temperature too much.
⏱️ 15 min•🌡️ 350 - 15
Serve the warm churros immediately, optionally with caramel or dulce de leche dipping sauce and sliced strawberries.
⏱️ 1 min