Churros are Spain's version of fried dough, also known as Spanish fritters. They are famous throughout the world and delicious!
These yummy sticks of fried dough are simple to make -- basic versions include little more than flour, water, and salt). Churros are amazing when dipped in rich and creamy Spanish hot chocolate or sprinkled with sugar. Cinnamon is not a typical topping in Spain, but it is common with Mexican churros.
Spanish churros are commonly enjoyed for breakfast or for the Spanish afternoon snack, called the merienda. They are basically the Spanish equivalent of doughnuts and are sold at cafes, churros bars and at street vendor carts. Traditional Spanish churros come in a variety of shapes and sizes, the most common being a loop or a stick.
You can usually order churros by the plateful (a ración) or sometimes by the half plate (media ración). If ordering from a street cart, they may let you order the minimum amount, which is usually one euro's worth. They'll come in a big paper cone that absorbs any excess oil.
Enjoy churros any time of year with this recipe, whether or not you're in Spain.
- 1 cup white flour
- 1/4 teaspoon baking powder
- 1 cup water
- 1 tablespoon vegetable oil
- 1/8 teaspoon salt
- 1 teaspoon granulated sugar
- Oil for frying
- Pour vegetable oil, such as canola or corn oil into a large heavy-bottomed frying pan. Make sure there are about 2 inches of oil in the pan to cover the Churros. There should be enough oil so that they float freely while frying. Set pan aside.
- In a medium saucepan, pour in 1 cup of water. Add oil, salt, sugar, and stir. Bring water to a boil.
- While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, as it is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir.
- Once water boils, remove saucepan and begin heating oil in frying pan.
- Slowly pour boiling water from the saucepan into flour mixture, stirring constantly with a fork until it is a smooth dough without lumps. Note: Dough should not be runny like a batter, but rather sticky and smooth.
- Immediately spoon dough into a churrera (a large cookie press) or pastry bag.
- Carefully squeeze dough into hot oil (350 to 375 F) and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain.
- After oil is drained, cut into manageable lengths. Sprinkle with sugar or drizzle with honey and serve.