Skip the freezer aisle and get dipping with this fast, fresh and crowd-friendly recipe for Easy Churro Bites.
Churros and I have a storied history. One you may have read about way back in 2013, when I first shared a favorite churro recipe. Well, you hot, crispy, fried nuggets of delicious dough, we meet again.
But this time, they are in the form of churro bites. So what does this mean? If you have my same approach to fried dough (ahem, doughnuts are a food group around here), that translates to one thing: You can eat endless churro bites and not actually keep track of the quantity, which means they’re way better than your average size churro.
It’s sort of like how you can eat an entire bag of baked potato chips and convince yourself that it was a way better decision than eating half a bag of the deep-fried version. Not that I’m an expert on that type of thing, but I digress…
This recipe for Easy Churro Bites has been a long time coming. There’s just something about a miniature size dessert that ignites my taste buds and has me running to swap the skinny jeans for sweatpants.
And believe me on this one, you will want to be full-on stretch-panting in preparation for this recipe, because one taste of these hot, crispy, golden brown, deep-fried and perfectly poppable churro bites will leave you contemplating whoever invented skinny jeans in the first place.
Enjoy them freshly rolled in cinnamon and sugar, or get fancy with a dipping sauce or three for the ultimate in dunking pleasure. I like the trio of warm chocolate sauce, caramel sauce and strawberry sauce to really cover all of the flavor bases, but no one’s going to say “no” if butterscotch or raspberry sauce make an appearance.
They are as good as you hope they are and as satisfying as you need them to be. So why go big when small is just too good to pass up?
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- 1/2 cup plus 2 Tablespoons sugar, divided
- 2 teaspoons ground cinnamon
- 2 Tablespoons vegetable oil, plus more for frying
- 1/2 teaspoon salt
- 1 cup water
- 1 cup all-purpose flour
- Deep-fry thermometer; sealable plastic bag or piping bag; star-shaped pastry tip (optional)
- In a shallow dish, whisk together ½ cup sugar with the cinnamon and set the mixture aside.
- In a small nonstick saucepan set over medium-high heat, whisk together the remaining 2 tablespoons sugar with 2 tablespoons vegetable oil, ½ teaspoon salt and 1 cup water. Bring the mixture to a boil then remove it from the heat and stir in the flour until a ball forms.
- Transfer the churro dough to a piping bag fitted with a star-shaped tip (optional).
- Add about 4 inches of vegetable oil to a stockpot set over medium-high heat and attach the deep-fry thermometer. Line a baking sheet with paper towels.
- Once the oil reaches 360°F, pipe the churro dough into the hot oil and use scissors to cut the dough every 1/2-inch as it releases into the oil. (Do not overcrowd the pan!) Fry the churro bites until they are golden brown on all sides then using a slotted spoon, transfer them to the paper towel-lined baking sheet.
- Allow the churro bites to drain for 2 minutes on the paper towels then transfer then roll them in the cinnamon-sugar mixture. Repeat the frying, draining and coating process with the remaining dough, returning the oil to 360°F between batches. Serve the churro bites warm with your choice of sauces.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.