Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients
- 1 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 large eggs
- Vegetable oil for frying
- 1/4 cup sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
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Combine the water, sugar, salt, and vegetable oil in a saucepan. Bring the mixture to a boil over medium heat.
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Remove the saucepan from the heat and add the flour all at once. Stir quickly with a wooden spoon until the mixture forms a ball of dough.
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Transfer the dough to a mixing bowl and let it cool for a few minutes.
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In a separate small bowl, beat the eggs lightly. Add the beaten eggs to the dough and mix until well combined. The dough should be smooth and sticky.
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Heat vegetable oil in a deep skillet or pot to approximately 350°F (175°C).
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While the oil is heating, prepare a piping bag with a large star-shaped tip.
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Fill the piping bag with the churro dough.
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Carefully pipe 4-6 inch strips of dough into the hot oil, using scissors or a knife to cut the dough from the piping bag. Fry the churros in batches, making sure not to overcrowd the pan.
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Fry the churros for about 3-4 minutes, turning them occasionally, until they turn golden brown.
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Once the churros are cooked, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
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In a shallow dish, combine the sugar and ground cinnamon for coating.
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Roll them in the cinnamon-sugar mixture While the churros are still warm until they are well coated.
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Repeat the frying, draining, and coating process with the remaining churro dough.
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Serve the churros warm with a side of chocolate sauce, caramel sauce, or dulce de leche for dipping.
