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.
Vegetable, canola or corn oil for frying (enough to deep fry the churros)
4ozdark 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 mix 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 375º F (190º C). You need enough oil to deep fry the churros. IMPORTANT: When frying the churros stand back to avoid 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.
When the oil is heated. 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 fried churros in sugar, or cinnamon sugar if you prefer. Serve with chocolate sauce, Dulce the Leche or caramel.
Heat the heavy cream, you can do this in a small saucepan or in the microwave – do not let it boil, just heat it until it begins to gently simmer. Remove for heat.
Add the semi-sweet chocolate chips and let them sit for 2 -3 minutes, then stir until smooth.
STORE: Churros are best on the day they are made. However, if you have leftovers, you can store them in an airtight container for up to 2 days. Be aware that they will soften and lose the crunchiness as they cool.REHEAT: The best way to reheat churros is to crisp them in a toaster oven or regular oven at 375º F (190º C) for about 5 minutes. This will bring back the crispness of the churros. If you don't have a toaster oven you can use your regular oven. I do NOT recommend using a microwave to reheat churros.FREEZE: Fried Churros: I do not recommend freezing cooked churros. Uncooked Churros: You can freeze uncooked churros. To do so, simply pipe the churro dough in a single layer on a baking sheet lined with parchment paper. Make sure to space them so they don't touch each other. Then cover it with plastic wrap and place it in the freezer to flash freeze. When they’re hard frozen, transfer the uncooked churros to a Ziploc bag or freezer-friendly container and freezer for up to 2 months. To cook, simply fry them straight off the freezer. Do not thaw.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. WHAT ARE CHURROS?Churros is a fried dough made with flour, water, and salt. The origin of churros is unclear; however, they have already acquired the fame of a typically Spanish dish throughout the world. They are served for breakfast, snack or dessert.CAN YOU BAKE THESE CHURROS?I don’t recommend using this specific recipe for making Baked Churros. These need to be fried.LOOKING FOR MORE EGGLESS RECIPES?