Ingredients:
- 1 cup water
- 2½ tbsp granulated sugar
- ½ tsp salt
- 2 tbsp vegetable oil (plus more for frying)
- 1 cup all-purpose flour
- 1 tsp vanilla extract (optional)
For coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
For dipping (optional):
- Melted chocolate, caramel sauce, or dulce de leche
Instructions:
1. Make the dough:
- In a medium saucepan, combine water, sugar, salt, and 2 tbsp oil. Bring to a boil over medium heat.
- Remove from heat, stir in flour all at once, mixing vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Let the dough cool for 5 minutes, then stir in vanilla extract (if using).
2. Heat the oil:
- Pour vegetable oil into a deep pan or fryer to about 2 inches deep. Heat to 375°F (190°C).
3. Pipe the churros:
- Transfer dough to a piping bag fitted with a large star tip.
- Pipe 4-6 inch strips of dough into the hot oil, cutting with scissors or a knife. Fry a few at a time.
4. Fry until golden:
- Fry churros for 2–3 minutes on each side, turning until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Coat with cinnamon sugar:
- Mix cinnamon and sugar in a shallow dish.
- While churros are warm, roll them in the cinnamon sugar to coat evenly.
6. Serve:
- Serve immediately with dipping sauce of choice.
Tips:
- Don’t overcrowd the fryer to keep the oil temperature consistent.
- For extra crispy churros, double fry: fry once for 2 minutes, remove, then fry again briefly before coating.
- Store leftover churros in an airtight container and reheat in the oven for crispiness.
