Churros (Latin America) are a sweet snack, typical of Spanish cuisine, but also found in almost all of Latin America. They are made from a fried batter sprinkled with sugar, often covered with chocolate.
In Spain, churros are normally available all year round at special stalls located along main streets, squares, and markets, as well as during summer fairs and amusement parks.
They are particularly loved on Sundays for breakfast, dipped in a cup of thick hot chocolate, and at dawn on New Year’s Day or generally after a night of celebrations; however, they should be prepared on the spot and consumed while still hot, to enjoy them at their best.
Personally, I first tried them in Venezuela and it was love at first bite.
Try making them yourself and I’m sure you won’t regret it.
If you make any of my recipes, send me photos and I will publish them on my page with your name.
Approximately 2100 Kcal total
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: International
- Seasonality: All seasons
Ingredients to make Churros (Latin America)
- 1 cup Water
- 2 tbsp Butter
- 1 1/2 tsp Salt
- 2 cups All-purpose flour
- 2 Small eggs
- Sunflower oil for frying
- 1/4 cup Sugar for garnishing
Preparation of Churros (Latin America)
Boil the water with the butter and salt, once boiling, pour in the sifted flour all at once and mix the dough vigorously with a wooden spoon until it becomes smooth.
Remove from heat, allow the mixture to cool, and then incorporate the 2 whole eggs one at a time, mixing everything well.
It should be a smooth and shiny dough; even in the photo you see before placing the dough in the pastry bag, it is not visible as it’s not the final photo.
Now place part of the mixture in a piping bag with a large star-shaped nozzle, create sticks about 8 inches long, and gently drop them into a pan where plenty of oil has been heated.
