If you’re looking for an easy, fast and addicting snack, look no further than these Best Ever Churro Bites! Bite-size churros coated in a thick cinnamon sugar blanket!
I think we can all agree that everyone is in survival mode and we are all eating ALL the comfort foods. Is it just me?
I am fully in being comforted in every facet of my life. I want to wear comfy clothes (see ya, bras!). I want to watch my fave shows (trashy TV, yes please). And I want to eat my most comforting dishes and churros are usually at the top of that list.
Funnily enough, anything with cinnamon + sugar is my ideal, number 1 fave dessert option EVER! I will choose a Cinnabon cinnamon roll over cheesecake, chocolate, candy and ice cream ANY day. And churros are definitely my love language – if Disneyland stopped selling them, I would probably have a cow. They have the best ones!
Or they did, before everything shut down and before this recipe. Because now I can confidently say these are the Best Churro Bites ever!
You may have seen my Perfect Churro recipe and these are exactly that but in petite, poppable, bite-size form. It just feels a little more “acceptable” to hoover the whole batch of bite-size churros than a whole batch of regular size churros, ya know? It’s all about optical illusions, people!
If you’ve never made churros from scratch, you’re in for a real treat! They are SO simple to make and they come together quickly which is great. The dough itself is only about 6 ingredients – all pantry staples you should have on hand – and of course, the cinnamon and sugar coating which is traditional and quintessentially churro! As far as tools goes, a handheld or stand mixer is useful and a candy thermometer is recommended for best results. Why? Because we’re frying the churros in oil and you want to ensure the temperature stays at or around 360 degrees F for optimal results. Otherwise, oil that is too hot will cook the churros way too quickly, and oil too cold will not cook them evenly. Thankfully, candy thermometers are very inexpensive and can be found at most stores like Target or Walmart. (It may also be under the name “deep fat frying thermometer.”)
Make the dough, squeeze and cut it into shapes into the hot oil, fry for a few minutes, then drain the churro bites and dredge them in their signature cinnamon and sugar coating. Voila! So easy, so addicting, so delicious!
Best Ever Churro Bites – hellllllo, comfort food!
*adapted from my Perfect Homemade Churros recipe
Best Ever Churro Bites
- Candy or deep fat frying thermometer for best results
- 1/4 cup unsalted butter cut into cubes
- 1 cup water
- 1 Tbsp granulated white sugar
- Pinch salt
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp vanilla extract
- Vegetable oil for frying
- 1/2 cup granulated white sugar
- 1-2 tsps ground cinnamon
- In a large skillet or heavy bottomed sauce pot, heat 1½ - 2 inches of vegetable oil over medium-high heat. Stick a candy or deep fat thermometer to the pan and allow the oil to come to 360° degrees F.
- In a small bowl, whisk together the 1/2 cup granulated sugar and ground cinnamon; set aside. This is your coating.
- In a medium saucepan over medium-high heat, combine the butter, water, 1 Tbsp sugar, and pinch of salt. Bring to a boil, then add in the flour and stir it vigorously with a wooden spoon over low heat until a soft dough forms. It's okay if the dough ball is lumpy and not all of the flour is mixed in yet. Remove the pan from the heat and let cool off for about 5 minutes.
- Add the dough ball to the bowl of a stand mixer, or a large bowl if using a handheld electric mixer. Working quickly, add in the egg and vanilla and beat on medium-high speed for 30 seconds to incorporate the dough, egg and vanilla together. It's important to work fast so the hot dough doesn't scramble the egg! Spoon the dough into a disposable piping bag attached with a large open star tip.
- Begin slowly piping out the dough over the hot oil in the pan and use clean kitchen shears to snip off the dough every 1 - 1½ inches, letting the dough bites drop into the oil - be careful as oil may splash. Fry 6-8 churro bites at a time, turning occasionally with a slotted spoon for about 90 seconds to 2 minutes or until golden brown and crisp. Remove the bites and place on a paper-towel-lined plate to drain.
- Repeat with frying remaining churro bites in batches. While one batch is frying, coat the cooked bites in the cinnamon sugar mixture and place on a separate plate or baking sheet to cool. Churros are best served the same day but can be placed in a paper bag to eat a day later; please note, this method will result in a less crisp churro.
Buttery, crispy, cinnamon sugary and SO addictive, these irresistible churro bites are my new fave!!
Have a super sweet day!