4 Serves
51 Mins
Prepare the churro dough by combining water, a pinch of salt, and butter in a saucepan, bringing to a boil before stirring in flour until a ball forms, then let it cool slightly.
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FrenchVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
121 µg / 400 µgCalcium
225 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
414 mg / 4,700 mgSodium
310 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
17 g / 50 gSaturated Fat
8 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Transfer the dough into a piping bag fitted with a star tip and heat the vegetable oil in a deep pot to 175°C.
Pipe 4-inch lengths of dough directly into the hot vegetable oil, using kitchen scissors to snip the dough from the piping bag.
Fry the churros until they are deep golden brown, then remove them with a slotted spoon and drain on paper towels.
While still warm, toss the churros in a bowl filled with cinnamon sugar and serve immediately with a scoop of vanilla ice cream.
6
g38
g24
g
