Recipe courtesy of Gale Gand


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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: approximately 5 to 7 churros
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1 cup water

1/3 cup lard or vegetable shortening

1/4 teaspoon salt

1 cup flour

3 eggs

Vegetable oil for frying

1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon


  1. Bring water, lard, and salt to a boil in a saucepan. Stir in flour vigorously until it forms a ball, about 1 minute. Allow mixture to cool slightly. Beat the eggs in a bowl and slowly add to the saucepan (on medium heat) stirring until a ball forms and the dough comes off the sides of the pan. Heat a 12-inch skillet that is at least 2 inches deep with 1-inch of oil to 325 degrees. Using a piping bag fitted with a medium star tip, pipe dough into 8 to 10-inch strips onto a parchment-lined tray. Fry until amber brown. Sprinkle sugar and cinnamon mixture on churros immediately. Serve warm.
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