Churro Bites

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Delicioso!!!! Light and easy to make. My son loe=ved the dipping sauce.

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amazingly easy and for the first time i had all the ingredients!

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Fabuloso!! We made these for a Mexican-themed card party and used a melon baller instead of the pastry bag to get 60 churro balls. Like the other reviewers suggested, we used a candy thermometer to ensure a 350° oil temp even though our fryer has a gauge. We followed the recipe to a T except we used only three eggs because our eggs were large. The dough was perfect and the churros fried up golden brown on the outside and soft and delicious on the inside. Muchas gracias, Marcela.

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Tasty but... I used 3 eggs and the batter was very gooey. I would either add 1/2 cup flour or reduce eggs to 2. Also, 2 cups of sugar is a waste, please use about 3/4 or 1 cup.

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Loved these! Better than the ones you buy from the vendors. for those of you who are having a hard time with this, invest in a candy thermometer. Keeping your oil at 350 is imperative to getting them crispy on the outside and soft and fully cooked on the inside. If you oil is not hot enough, the churros will be greasy, if the oil is too hot, it will burn the outside and the inside will be raw. Remember when you add the batter, it will take your oil temp down some. So a therm will help you gage your temp.

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wow it was great it totally reminded for the churros from mexico it was great !!!! the batter was just perfect i just put 3 eggs on it

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Easy to make, love it !
Yes, it is true batter was loose but these came out tasting good.
What happened with the saturdays morning? it is not the same.

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All was going great after I added the flour. It came to a ball really fast. I allowed it to cool for a couple minutes before adding the eggs. I only added 3 out of the 4 eggs because the batter was getting a bit loose. Turns out, it didn't need all 4 eggs. As I was cooking them and rolling them into the cinnamon-sugar mixture, they kept disappearing! Everyone in my family loved them. I will definitely make these again. There were so easy to make.

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Quite good, batter was a bit loose but hubby making this with our budding chef 13 yr old daughter admits they didn't put it back on the stovetop for 2 minutes after mixing in the flour. Very tasty all the same and a good first attempt. A keeper to try again.

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great recipe! delicious!