Fried Churros

This dough is also known as choux pastry, a French recipe used to make cream puffs. For churros, the dough is squeezed through a pastry bag into hot oil and fried until crisp and golden, then rolled in cinnamon sugar.

Serves: 24Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 24


  • 3⁄4 cup water
  • 1⁄4 cup whole milk
  • 1⁄2 cup butter
  • 1⁄4 tsp. salt
  • 1 1⁄4 tsp. ground cinnamon, divided
  • 3⁄4 cup all-purpose flour
  • 1⁄4 cup masa harina
  • 2 large eggs
  • 2 cups vegetable oil
  • 1⁄2 cup sugar


  • In heavy saucepan, combine water, milk, and butter; bring to a boil over medium heat. In small bowl, combine salt, 1⁄4 teaspoon cinnamon, flour, and masa harina and mix well. Add all at once to butter mixture, beating with a wooden spoon. Cook mixture over medium heat until dough leaves the sides of the pan.
  • Remove from heat and, one at a time, stir in eggs, beating until dough is smooth and shiny. Set aside to let cool for a few minutes. Meanwhile, heat vegetable oil in a heavy skillet until it reaches 350°F. Combine sugar and remaining cinnamon in a small bowl.
  • Using a pastry bag or a churros maker, attach the star tip and spoon one-fourth of the dough into the bag. Press the dough into 4-inch strips directly into the oil, using a knife to cut off the dough and release it. Fry three or four churros at a time in the hot oil, turning once, until golden brown, about 1 to 2 minutes on each side. Remove to paper towels to drain.
  • While still warm, sprinkle with cinnamon-sugar mixture. Serve warm.