Homemade Churro recipe - using pate a choux batter

flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

Combine 1 cup of liquid (half milk, half water) and 1/2 cup of butter in a saucepan; bring to a slow simmer.

Add 2 tablespoons of sugar and a pinch of salt; stir until the butter melts.

Add flour all at once and stir until thick.

Remove from heat and let cool for about three minutes.

Mix in about 1 cup of eggs (approximately 4 large eggs), one at a time, mixing well between each addition until shiny and glossy.

Heat oil to 375°F in a pan or fryer.

Transfer batter to a piping bag fitted with a star tip.

Pipe strips of batter into hot oil, cutting with a knife or finger to release.

Fry until golden brown on both sides, flipping as needed, then drain on paper towels.

For churro bites, pipe about an inch of batter and cut it off into the oil.

For shapes, pipe batter onto parchment paper squares, then place in oil; remove parchment after 30 seconds.

Mix 1 tablespoon of cinnamon with 1 cup of sugar; shake cooked churros in the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens