Mexican Fried Churros

Tuesday, May 3, 2011
Here is one of the best Mexican desserts when made fresh from scratch called Churros.

These are hands down the best churro recipe because while still hot we included the hot fudge sauce or caramel sauce recipe to dip them in.

The crisp outside and tender soft pillowy inside are really irresistible and addicting.

The dough for these is easy to make with simple pantry ingredients then rolled into a simple cinnamon-sugar mixture best eaten while still warm for sure.

We've had these at plenty of Mexican restaurants, but there is nothing better than freshly fried in your own kitchen the difference is night and day.

I found these were easier to make professional looking by using a cookie gun, but you can just add the dough in a ziplock bag cut the tip-off, and pipe them in long streams.

A quick dessert that will soon be your new favorite addictive recipe.

Don't forget to pass that caramel dipping sauce or our Kahlua hot fudge sauce to go along with them

Scroll down for this printable recipe and give this one a try you're family will love it!

Mexican churros on a plate

Carnivals, Feasts, and Churros

If you've ever been to a carnival and had freshly fried churros now you're in the right place to have the real deal like our recipe.

Ditch the malls, frozen styles, and places that reheat them as they will be nothing compared to homemade churros.

Our dipping sauces in our recipe card below are fabulous so don't miss trying the Kahlua hot fudge or Caramel Sauce recipes, they will be a nice addition to this dessert.

Mexican churros rolled in cinnamon and sugar

Ingredients Needed (refer to the printable recipe card below for exact measurements)

  • water
  • brown sugar
  • kosher salt
  • butter
  • all-purpose flour
  • eggs
  • vanilla extract

a cookie gun making churros for Cinco De Mayo party fried in oil


  1. churros are very much like a cream puff dough
  2. reheating leftovers in the oven at 400 degrees is the best way or in an air fryer for 3 to 4 minutes
  3. if churros are still raw in the middle it means the oil is too hot so lower it and only make one first to check this
  4. mix the batter with a spatula or wooden spoon just until combined, do not over mix the batter
  5. use a cookie gun with a star tip to get the perfect ridges of churros for a professional look
  6. a ziplock bag cut at the end filled with the dough will work however will be just a straight line effect

dough for churros

More Mexican Recipe Ideas

Just whip up your favorite guacamole bruschetta and salsa recipes and a big pitcher of strawberry margaritas on the rocks for a fun and festive menu for Cinco De Mayo, or for any time you're party planning.

Pin for later

pin for later churros recipe

Best is Homemade Skip Buying Them Out

We’ve all had those churros, we've been disappointed unless on vacation and getting them right in Mexico freshly made right there in front of us.

We have had frozen kinds and mall-style reheated that taste more like a pretzel than an authentic batter for a churro.

Once you try our recipe you'll be amazed how easy they are and the taste if off the charts delicious so don't be fooled by those cardboard reheated kinds.

Mexican Fried Churros

Mexican Fried Churros
Yield: 30
Author: Claudia Lamascolo
Mexican churros are coated in a cinnamon-sugar mixture and served with chocolate, caramel, or whipped cream or eaten plain.


  • 1 cup water
  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • 1/3 cup butter
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 1/4 cup sugar
  • 3/4 teaspoon ground cinnamon


  1. Mix together sugar and cinnamon and set aside
  2. Heat in a large frypan or electric frying pan with 1 1/2 to 2 inches of vegetable oil in a 10 to a 12-inch frying pan (375 degrees low to medium heat).
  3. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
  4. In a large-size saucepan add the water, brown sugar, salt, and butter and heat to a rolling boil.
  5. Remove from the heat and add the flour. 
  6. Stirring in the flour just until well blended do not over mix the batter
  7. In a separate bowl, whisk the eggs and vanilla together, and then add this mixture to the flour dough mixture.
  8. Stir until completely blended and all the egg is completely mixed in.
  9. Fill your decorating tool with the dough and attach the largest star tip. If you haven't got this tool, then place it into a ziplock baggie, snip the end and squeeze out dough through the ziplock bag hole, this works fine just not as professional looking.
  10. Cookie Gun Tip: a cookie shooter gun using the cookie large star tip make these very professional-looking, also be sure the oil is hot or the churro will be soggy!
  11. Frying the Churros:
  12. Place a small amount of dough in the oil to test it.
  13. The dough should bubble up right away or that means the oil is not hot.
  14. I add just a drop of dough to make sure it sizzles.
  15. Once the oil is hot enough, squeeze some dough (with a decorator) into the oil about 4 inches long.
  16. Cutting off the dough with floured scissors.
  17. You should be able to cook 5 or 6 churros at a time.
  18. Cook them for about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two till nicely golden brown in color.
  19. Please the cooked churros on a paper towel-lined plate with the slotted spoon to absorb grease.
  20. While still warm, roll each churro into sugar and cinnamon until coated.
  21. Great dipped in sauce below!
  22. Taste good even reheated in an air fryer to crisp up or wrapped in foil reheated in the oven.
  23. Sauces to dip them in we love recipes:
  24. Hot Fudge Kahlua Sauce
  25. 1 (14 ounces) can sweetened condensed milk
  26. 2 (1 ounce) squares of unsweetened chocolate, chopped
  27. 1/8 teaspoon salt
  28. 1/3 cup water
  29. 1/2 teaspoon pure vanilla
  30. 1 tablespoon of Kahlua or omit and use vanilla add another 1 tablespoon.
  31. Combine condensed milk, chocolate, and salt placed into the top of a double boiler over rapidly boiling water. Stir and cook until chocolate melts and the mixture thickens about 10 minutes.
  32. Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency.
  33. Cool slightly and stir in vanilla add Kahlua. Serve
  34. Caramel Sauce:
  35. 1 cup brown sugar
  36. 1/2 heavy cream
  37. 1 tablespoon cornstarch
  38. 1 tablespoon butter
  39. 2 teaspoons rum flavoring, butterscotch, vanilla, or use a rum liquor for an adult version
  40. Bring to boil. Add flavoring.

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

Mexican Churros, Fried Churro recipe, Hot Fudge Sauce, Caramel Sauce, Cinco De Mayo recipes
Mexican Churro recipes, Churro recipes, fried dough recipes, Cinco De Mayo Recipes

Pin for later

More Cinco De Mayo Recipe Ideas

Cinco De Mayo Recipe

churros rolled in cinnamon sugar