Air Fryer Churros

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 12 to 14 churros
The air fryer is the perfect tool for cooking up these perfectly “crisp on the outside but still moist and fluffy on the inside” churros. The best part? No need to stand over a hot pot of oil!



  1. Cut out four 6-by-8-inch rectangles of parchment paper and arrange in a single layer on a rimmed baking sheet.
  2. Combine the water, shortening, butter, 1 tablespoon sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool to room temperature, 25 to 30 minutes, then stir in the eggs and vanilla until smooth.
  3. Transfer the dough to a pastry bag fitted with a 1/2-inch star tip. Pipe 3 to 4 logs (each about 5 1/2 inches long) onto each piece of parchment, using kitchen shears to snip off the dough; you should have 12 to 14 churros. Freeze the churros for about 20 minutes.
  4. Combine the dulce de leche and 2 tablespoons milk in a small saucepan over medium heat. Cook, stirring, until smooth, about 3 minutes. Stir in up to 2 more tablespoons milk, a little at a time, until thin enough for dipping; keep warm.
  5. Combine the remaining 1 cup sugar and the cinnamon in a large bowl. Working in 2 batches, add the churros (on the parchment) to the basket of a 6-quart air fryer. Lightly coat the tops with cooking spray and cook at 375˚F until the churros are golden on top, about 6 minutes. Flip the churros, spray again and continue cooking until golden on the other side, about 6 more minutes. Immediately transfer to the cinnamon sugar and toss to coat. Serve with the dulce de leche.