Ingredients
Scale
- 4 Eggs
- 250 g All-purpose flour
- 100 g Butter
- 1 pinch Salt (optional)
- 1 tablespoon Sugar (optional)
- 100 g Sugar (for dusting)
- 1 liter Neutral oil (Sunflower or Rapeseed oil)
Instructions
- Whisk the eggs in a large bowl until frothy.
- Melt the butter slowly, allow to cool slightly, and stir into the egg mixture.
- Add the flour gradually until a smooth, thick dough forms.
- Fill a piping bag with a star nozzle with the dough.
- Heat the oil in a pot to about 180°C.
- Pipe churro strips directly into the hot oil and fry until golden brown (about 2-3 minutes per side).
- Remove the churros from the oil, let them drain on paper towels, and coat immediately in cinnamon sugar.
- Serve warm, directly after frying.
Notes
Keep the oil temperature around 180°C for the best results. Fry churros in small batches for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 23g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg