How do you make churros from scratch? Just follow this easy “Churros con chocolate” (Churros with chocolate) recipe!

Ingredients

For the churros:
1 cup plus 2 tablespoons of Mazola® Corn Oil
1 cup water
2 tbsp. granulated sugar
2 tsps. vanilla extract
1 cup all-purpose flour
1 tsp. salt
2 large eggs
Cinnamon
Sugar

For the chocolate dipping sauce:
3/4 c. dark chocolate chips
3/4 c. heavy cream

How to make the Churros with Chocolate

In a large saucepan over medium heat, add the water, 2 tablespoons of Mazola® Corn Oil, and the 2 tbsps. of sugar. Bring to a boil, then add the vanilla.
Turn off the heat and add the flour and salt. Stir with a wooden spoon until thickened (approximately 30 seconds). Then let the mixture cool for 10 minutes.
Using a hand mixer, beat in the eggs adding one at a time until they’re combined. Transfer the mixture to a piping bag fitted with a large open star tip.
In a large pot over medium heat, add 1 cup of Mazola® Corn Oil and heat to 375°.
Holding the piping bag a few inches above the Mazola® Corn Oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off the dough from the piping bag.
Cook the churros until they are golden (4 to 5 minutes), turning them as necessary.
Cook 3 to 4 churros at a time and let the Mazola® Corn Oil come back to 375° before each batch.
Remove the churros with a slotted spoon or tongs and immediately roll them in cinnamon and sugar, then place on a cooling rack.
Finally, make the chocolate dipping sauce: Place the chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over the chocolate chips and let sit for 2 minutes.
Serve the churros with the chocolate dipping sauce by a side, and dip them before eating them. Is there anything more delicious?

Pro Tips

What exactly are churros?

A churro is a type of fried dough from Spanish and Portuguese cuisine. They quickly made their way to Latin America and other former Spanish colonies and settlements, where they had been a staple pastry for centuries.

Should churros be doughy inside?

Never. Churros should be soft and tender inside, but not doughy.

Why are my churros raw inside?

If your churros are raw or doughy inside, let them cook a little longerIn case they’re too dark (remember, they must be golden outside), your oil might be too hot (it should always be at 375°).

How do you keep churros crispy?

In case you’re making a big batch of churros (and we don’t blame you, they’re delicious!), remember to keep in the oven (at minimum heat) the ones you haven’t served first. If you need to reheat them, the best way is the oven. They'll come out crispy and as tasty as when you first prepared them!

Want more delicious breakfast and desserts recipes? Check these out!

This recipe is brought to you by Mazola® Corn Oil

Please note that very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil.
Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at www.mazola.com for fat and saturated fat content.

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