Churro Bites
Bite-sized crispy churro pieces rolled in cinnamon sugar - all the flavor of traditional churros in a convenient small format. These golden, tender pastries are perfect for parties, dessert tables, or whenever you want a sweet treat that's easy to share.
Equipment
- 1 Large heavy-bottomed saucepan For making choux pastry
- 1 Deep fryer or large pot For frying, needs to hold at least 6 cups oil
- 1 Candy thermometer To monitor oil temperature
- 1 Wooden spoon For mixing batter
- 1 Small cookie scoop or spoon 1-tablespoon size for portioning
- 1 Slotted spoon For removing churros from oil
- 1 Paper towel-lined plate For draining
- 1 Large mixing bowl For cinnamon sugar coating
Ingredients
- For the Churro Bites:
- 1 cup water
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 6 cups vegetable oil for frying
- For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
Instructions
- Prepare the cinnamon sugar coating: In a large bowl, whisk together 1/2 cup sugar, cinnamon, and a pinch of salt. Set aside.
- Heat the oil: In a deep fryer or large heavy pot, heat oil to 375°F (190°C). Use a candy thermometer to monitor temperature.
- Make the choux pastry: In a large saucepan, combine water, butter, 1 tablespoon sugar, and 1/2 teaspoon salt. Bring to a rolling boil over medium-high heat.
- Add flour: Remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides of pan.
- Cook the paste: Return pan to medium heat and cook, stirring constantly, for 1-2 minutes to cook out raw flour taste.
- Cool slightly: Transfer mixture to a bowl and let cool for 5 minutes.
- Add eggs: Beat in eggs one at a time, mixing well after each addition until smooth. Stir in vanilla extract. The batter should be thick but pipeable.
- Fry the churro bites: Using a small cookie scoop or spoon, carefully drop 1-tablespoon portions of batter into the hot oil. Don't overcrowd - fry 6-8 pieces at a time.
- Cook until golden: Fry for 3-4 minutes, turning occasionally, until golden brown and puffed. They should sound hollow when tapped.
- Drain: Remove with slotted spoon and drain on paper towel-lined plate for 30 seconds.
- Coat in cinnamon sugar: While still warm, toss churro bites in cinnamon sugar mixture until completely coated.
- Serve: Serve immediately while warm and crispy.
Notes
- Oil temperature is crucial: Maintain 375°F throughout frying. If too low, churros will be greasy; if too high, they'll brown too quickly before cooking through.
- Don't overmix: Once eggs are added, mix just until smooth to avoid tough churros.
- Serve immediately: Churro bites are best served warm and fresh. They lose their crispiness as they cool.
- Make ahead tip: You can prepare the batter up to 2 hours in advance and keep covered at room temperature.
- Storage: If you have leftovers, store in an airtight container for up to 2 days. Reheat in a 350°F oven for 3-5 minutes to restore some crispiness.
- Flavor variations: Try adding orange zest to the batter, or mix cocoa powder into the cinnamon sugar for a chocolate version.
- Dipping sauce ideas: Serve with dulce de leche, chocolate sauce, or caramel for extra indulgence.