• 2 c water
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 2 c flour
  • high heat sunflower oil (or other neutral oil)
  • 1/2 c organic, non-refined granulated sugar
  • 1 tbsp cinnamon
Cinnamon Churros

A very tasty snack for any time of day. This is my version of the traditional spanish dessert. I'm not sure if they put cinnamon on these in spain but I think it tastes good that way.

This dish is best served straight out of the fryer but can be stored overnight and eaten with your morning coffee. Be sure to try my Tres Amigos variation as well.

Bookmark and Share

  1. Heat at least 1/2 inch of oil in a large frying pan to 375-400 degrees. The temperature is critical for this to turn out well. Careful not to smoke the oil.

  2. Put the water, olive oil and salt in a saucepan and bring to a boil.

  3. Add all of the flour and stir it vigorously with a sturdy spoon until you have a sticky ball.

  4. Fill a cake decorator (fitted with a 3/8" #105 fluted nozzle) full of the mixture and squeeze lines of the mixture directly into the frying pan. You choose the length but I like them to be as long as the frying pan will hold.

  5. Fry 3 or four at a time until they turn a light golden brown.

  6. Remove with tonges and drain them as well as possible. Put into a lidded container with the sugar and cinnamon mixture and shake it up until the churro is evenly coated.

  7. Serve hot with mexican hot chocolate or as part of my Tres Amigos recipe.

This recipe was last updated: 03-25-2006