Churro Tots

in Breakfast, Desserts, Snacks

Happy Wednesday, beautiful people.

Factoid for you: Getting my car serviced stresses me.

To deal, I totally made Churro Tots. Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it!

Last week I went to a cookbook release party at Border Grill and they had churros…in tot form! I was blown away by their cuteness–had to replicate it stat for you all.

I basically made a tweaked and adjusted version of this pate a choux recipe. And then fried small balls of the dough. It was a breeze. Messy, but a breeze.

I’m not a really clean cook. I’m not super organized.  But I’m sure you knew this. Being organized with this recipe is kind of a must.

I know I know, you’re probably thinking: “Organized, schmorganized.” But it’ll make your life a whole lot easier. Let’s talk about it. Let’s get through it together.

Get your dry ingredients together in small prep bowls: AP flour, cinnamon, sugar and salt.

Wet ingredients: eggs, butter and water. 

Put oil in your cast iron or dutch oven. 

Grab a baking sheet, line it with some paper towels. Get a plate ready with the sugar and cinnamon (not pictured bc I’m an idiot).  Make sure you have some sort of strainer, too.

And then go to town. It’s easy. Cook up the batter.  Add the eggs. Fry ‘em up. Drain ‘em. Roll ‘em in sugar and cinnamon.

Crunchy and crispy on the outside; light and fluffy on the inside. Totally dreamy. 

Whip up some whipped cream and melt some chocolate…then do some dipping action. It’s necessary. 

Churro Tots

Recipe adapted from Dorie Greenspan

Print this recipe!

For Frying:
Vegetable Oil

Dough:
1 cup water
1 stick (4 ounces) butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour, sifted
3 eggs & 2 egg whites

For dusting:
3 tablespoons of cinnamon and sugar, mixed

1. In a medium saucepan, bring the water, butter, cinnamon and salt to a roiling boil. Stir in the flour all at once. Reduce the heat to low and stir, using a wooden spoon, vigorously until the mixture forms a ball, about 1 minute. Remove the pan from the heat.

2. Let the batter sit for 5 minutes to cool.

3. When it’s warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth. It might seem squishy for a while, keep going! Note: You can also do this in an electric stand-up mixer with a paddle attachment–it’ll go faster. Also, Mine was a bit too dry, so I added 2 egg whites and then it was perfect. This will unfortunately depend on a lot of things like climate, altitude, etc.

4. In a cast iron skillet, add 1 1/2 inches of oil and place over medium-high heat. When the oil reaches 360 degrees F, it’s ready.

5. Spoon the mixture into a piping bag fitted with a large star-tip.  Have sterilized scissors on hand.  Hold the bag over the hot oil, squeeze a strip of dough about 1 inches long, snip it with the scissors and let it drop into the oil.  Fry 10 to 12 balls at a time, turning once, until golden brown, about 2 minutes on a side.  Drain on paper towels.  Roll the churro tots in the sugar/cinnamon and serve immediately.  These are really best minutes after they’ve been fried. Serve with whipped cream and/or melted chocolate.

{ 77 comments… read them below or add one }

Madeline February 24, 2012 at 1:10 pm

I just added this to my recipe binder. Brilliant!

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Simone Woods March 10, 2012 at 2:06 pm

I remember eating these when I was little and Mum and Dad would take us to the local fair each spring. I am going to give these a go and relive some memories! Thanks for the great post.

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Kristi @ My San Francisco Kitchen March 13, 2012 at 10:14 pm

Oh my, I LOVE churros! I have to try this recipe, thanks so much :)

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Wada March 15, 2012 at 6:14 pm

No, people. You didn’t eat real churros until you eat them with dulce de leche inside. Delicious.

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Adrianna March 15, 2012 at 10:23 pm

I think I agree with this.

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chowdhury nasreen March 16, 2012 at 4:08 am

its seems to me it is easier to prepare and must be tasty too.
i will prepare it now.

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ATasteOfMadness May 26, 2012 at 2:20 pm

Oh my goodness. This looks too good!
Oh how baking helps with stressful days. I think that these look dangerous. I’d eat them all before anyone else had a chance to touch them :p

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Jillian May 29, 2012 at 8:33 pm

Made these today. Came out delicious! Couldn’t get a nice tot shape going though so I made mini churros. The dough mixture made quite the mess too

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Anna July 13, 2012 at 9:23 am

Made these and they’re absolutely delicious! mine were very doughy on the inside though, so I switched from using a large star star tip to a small one. they were crunchy, and thin, and very tasty! thanks for the recipe!

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Übersetzung August 12, 2012 at 6:25 am

OOOOh wonderful : )))

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ole August 14, 2012 at 3:03 am
ANON August 21, 2012 at 12:22 am

i tried to make them and it went horrible, it ruined my night

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Meenakshi August 31, 2012 at 4:14 am

They look wonderfully perfect. Yumm…ah can’t wait to eat them :)

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Erin1016 December 31, 2012 at 9:54 pm

HAPPY NEW YEAR! I just made these tonight and dipped in caramel. Awesome.

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Adrianna December 31, 2012 at 9:58 pm

Happy New Year, Erin! So glad you liked ‘em! YAY!

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Google March 10, 2014 at 11:33 am

Usually I don’t read post on blogs, but I would like to say that this write-up very compelled me to check out and do it! Your writing taste has been amazed me. Thanks, quite nice post.

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Kelsie May 3, 2014 at 1:55 pm

Hi! Just wondering if you can make the batter in advance and store in the fridge until you are ready to fry…. Making them tonight!

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Adrianna Adarme May 3, 2014 at 7:04 pm

Yes, that should work. I haven’t tried it but I don’t see why not. :)

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