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Churro Poppers

Crispy, bite-sized churro poppers coated in sweet cinnamon sugar, perfect for snacks or desserts.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 poppers
Course: Dessert, Snack
Cuisine: Mexican, Spanish
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 3 large eggs At room temperature
  • 1 teaspoon vanilla extract
For Frying and Coating
  • as needed cups oil for frying Heat to 375°F (190°C)
  • as needed cup cinnamon sugar For coating while warm

Method
 

Preparation
  1. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
  2. Remove from heat and stir in flour until a dough forms.
  3. Allow to cool slightly, then add eggs one at a time, mixing well after each addition. Stir in vanilla.
Frying
  1. Heat oil in a deep fryer or large pot to 375°F (190°C).
  2. Use a piping bag to pipe small balls of dough into the hot oil, frying until golden brown.
  3. Remove from oil and drain on paper towels.
  4. Roll in cinnamon sugar while still warm.
  5. Serve and enjoy!

Notes

Churro poppers can be enjoyed fresh out of the fryer, drizzled with chocolate sauce, or served with vanilla ice cream. Store leftovers in an airtight container in the fridge for 2-3 days, or freeze for up to a month. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain crispiness.