Originating in Spain and Portugal, these delectable fried donut-style treats are a sugary and delicious dessert. If using a churro machine, pipe in the filling of your choice into the centre of the churro before serving. Alternatively, serve with jam or chocolate sauce. Recipe courtesy of Chef Elia Herrara.

  • Ingredients

    1 cup water (250 mL)

    ¼ tsp salt (1 mL)

    1 Tbsp condensed milk (15 mL)

    ½ cup canola oil (125 mL)

    ½ orange, zested (½)

    1 cup all-purpose flour (250 mL)

    3 egg (3)

    4 cups canola oil for frying (1L)

  • Directions
    1. In a saucepan over medium-high heat, combine water, salt, condensed milk and canola oil; whisk to combine ingredients. Bring mixture to a full rolling boil. Immediately stir in flour. Mix vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat and beat in eggs one at a time. Stir in orange zest.
    2. Meanwhile, in a heavy bottom saucepan or deep fryer, heat 4 cups (1 L) canola oil to 375°F (190°C) using a deep frying thermometer. Transfer dough to a churro machine or spoon mixture into a pastry bag with a large star tip. Squeeze roughly 6 inch (15 cm) long pieces of dough into the hot canola oil. (Use a pair of scissors to cut dough away from tip and let each churro slip into the hot oil.) Fry churros, turning frequently, until golden brown. Remove from canola oil and let drain on paper towels.
    3. Serve with jam or chocolate sauce on the side for dipping

Nutritional Analysis

Serving Size
1 Churro (without dip)
Total Fat
8.0 g
Saturated Fat
0.8 g
26 mg
9 mg
4.9 g
0.2 g
0.2 g
1.6 g
16 mg

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