Fri 11 Jun 21 in Recipes



Prep: 12 min

Cook: 20 min

Serves: 18



  • 1 large egg
  • 1 cup / 140 g flour
  • 1 tablespoon sugar
  • ¼ cup unsalted butter or 50 grams
  • ¼ teaspoon salt
  • 1 cup of water
  • ½ vanilla extract 
  • vegetable oil for frying
  • cinnamon


For the batter:

In a saucepan place water, salt, and sugar at medium heat and bring to a boil. 

Lower to medium-low heat and start adding the flour. Stir continually until the batter becomes smooth. Let cool for a few minutes.

Add the egg and vanilla and mix well until the batter come back together. Transfer the batter to a piping bag. 


While the batter cools, heat oil in a large pot.


For the coating: 

Mix ½ cup of sugar with cinnamon in a small dish. 



Once the oil is heated start piping the batter directly into the oil, carefully, and cut the end with a scissor, previously cleaned, or a small butter knife. This so that no oil will splash your hands. 


Let fry for about 2 minutes on each side and then transfer to a paper towel to absorb some of the oil. Then roll the fried churro into the coating mix of sugar and cinnamon, and place it in a bowl or plate. 



Tip: cooling down the batter before adding the egg is so that the egg won’t cook itself from the heat and turn to scrambled egg.