When it comes to churros, I enjoy the authentic recipe, but I don’t dig all of the frying. Add in all of the oil you need to fry churros and I’m definitely not down. So, I created an easy churros recipe that doesn’t add in oil, is not fried, and is really delicious. Here’s what you need for my churros recipe without oil.
If I were to give my favorite churros recipe, it’s the one you can get at Walt Disney World, particularly the churro bites served in Pecos Bill’s (one of the Quick Service restaurants) in Magic Kingdom. And honestly, when I’m in the theme parks, I really don’t pay attention to calories or fat content. When I’m home, it’s another story. So, I tweaked the traditional churros recipe for my own use and enjoy it so much I wanted to share it with you. But you might be asking, how can you make churros without frying or baking them? Here’s the scoop.
Easy Churros Recipe Ingredients
This recipe makes 8 churros. Double it if you need more.
- 1/2 cup room temperature water
- 1/4 cup melted butter
- 1 egg, beaten
- 1/2 cup self-rising flour
- 1/8 tsp. salt
To coat finished churros:
- 1/8 cup white sugar
- 1/8 cup cinnamon
Dipping Sauce (optional):
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup whipping cream
Additionally, you need nonstick cooking spray, a large freezer bag, and an electric churro maker. The one I purchased for this recipe is made by Ambiano and can be found at Aldi for $14.99.
First, plug in churro maker and let heat to proper temperature. Mine offers a green light when ready.
Melt butter and let cool so you don’t scramble the egg. Add water, butter, and beaten egg together. Next, add flour and salt into the mixture and blend well until you see no lumps. The batter is thicker than pancake batter, for reference.
Add batter to a gallon size storage bag and seal. In a large bowl, mix cinnamon and sugar together to coat the hot churros.
When the churro maker is properly heated, snip off a corner and get ready to pour.
Making the Churros
When the maker is ready to go, spray both top and bottom plates with nonstick cooking spray. I find the butter variety works the best. Without touching the hot plates, squeeze churro batter into the bottom plate sections, being careful not to overfill.
Immediately close the maker and set a timer for 5 minutes. Once finished, you’ll want to turn the maker over to make sure the other side has a chance to brown up. While my Ambiano maker sets a 5-10 minute time for cooking, I find it’s more like 12-15, especially if you want them to be golden brown.
Tip: When the churros are golden brown, remove each one by one and immediately to cinnamon sugar mixture. I like to use a fork to flip them, making sure all sides are coated.
If you’d like to try the dipping sauce, you’ll want to make it just as the last batch of churros are cooking. It’s super easy to make, too:
Combine ingredients into a microwave safe bowl, heat on high for 30 seconds at a time and stir in between until you have a smooth, creamy dipping sauce.