Recipe courtesy of Sunny Anderson
Episode: Mexin' It Up
Save Recipe Print
Churros
Total:
1 hr
Prep:
15 min
Inactive:
15 min
Cook:
30 min
Yield:
35 to 40 churros
Level:
Intermediate
Total:
1 hr
Prep:
15 min
Inactive:
15 min
Cook:
30 min
Yield:
35 to 40 churros
Level:
Intermediate

Ingredients

Directions

Special equipment: Pastry bag and large star tip

In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Churros

Recipe courtesy of Alejandro Ayala

Churros

Recipe courtesy of Alejandro Ayala

Churros

Recipe courtesy of Alex Garcia

Churros

Recipe courtesy of Sunny Anderson

Churros

Recipe courtesy of Gale Gand

Churros

Recipe courtesy of Sandra Lee

Churros

Recipe courtesy of Marcela Valladolid

Churros

Recipe courtesy of Michelle Bernstein

Browse Reviews By Keyword