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Eggless Churros with chocolate sauce

Easy Homemade Eggless Churros

These fabulously crunchy & delicious Eggless Churros are one of the easiest desserts that can be made at home! Dunk them in a rich hot chocolate - or dulce de leche - sauce for a decadent dessert to die for.
Course Breakfast, brunch, Dessert
Cuisine Spanish
Keyword churros, dessert, easy, eggfree, Eggless
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 churros approx
Calories 111kcal


  • 1 1/2 cup (360 ml) water
  • 1/2 teaspoon salt
  • 1 tablespoon sugar + more for dusting
  • 1 teaspoon (5 ml) olive oil
  • 1 1/2 cup (210 gr) all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable, canola or corn oil for frying (enough to deep fry the churros)

Chocolate sauce:

  • 1/2 cup heavy cream
  • 4 oz dark chocolate, chopped (or 3/4 cup morsels)


  • In a small saucepan over medium heat, whisk together the water, salt, sugar, and olive oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball and all the ingredients are well incorporated. NOTE: It's very important that you mix the dough very well to make sure all the water is absorbed. This will prevent oil explosions when frying. Make sure to check out the video above. 
  • Let the dough rest while the oil heat. 
  • Heat about 2 - 4 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375ºF. You need enough oil to deep fry the churros. IMPORTANT: When frying the churros stand back to about any splatters. Also, make sure that all your utensils are dry to avoid any oil explosion. Using a frying thermometer to keep the oil temperature under control is highly recommended. 
  • Transfer the dough to a
    cloth pastry bag or heavy-duty plastic bag fitted with a
    large star tip.
  • Squeeze a 5-6 inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
  • Roll churros in sugar. Serve.
  • To make the chocolate for dunking: Heat heavy cream, add chocolate and let it sit for 1 minute then stir to combine.



Churros are best freshly made, but they can be stored in a Ziploc bag or container up to 2 days, or freeze them up to 4 weeks. Be aware that they will soften and lose the crunchiness as they cool.
To freeze: cook the churros, and let them cooled completely. Then wrap them tightly with plastic wrap and frozen for up to about a month.
To reheat: Unwrap the churros and thaw at room temperature. Then reheat for about 5-8 minutes in a 350°F oven.  I don't recommend the microwave. 
Warning: When frying the churros stand back to avoid any splatters. Also, make sure that all your utensils are dry to avoid any oil explosion. 
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 111kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 84mg | Potassium: 88mg | Sugar: 3g | Vitamin A: 110IU | Calcium: 40mg | Iron: 0.6mg