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Home > Dessert > Easy Churros Recipe (VIDEO)

Easy Churros Recipe (VIDEO)

Homemade Churros coated in cinnamon sugar are the ultimate treat! Watch the video tutorial and you will see just how easy it is to make this Churros recipe using pantry staples.

Homemade churro dipped in chocolate sauce

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What are Churros?

Churros are a popular Mexican dessert that is quite popular in the US. They are made with simple choux pastry fried in hot oil and coated in cinnamon sugar. Churros are a popular carnival or fair treat and let’s not forget Costco churros. We can’t get enough of their spongy soft centers, crisp edges, and sweet coating.

Fried churros coated in cinnamon sugar on platter

Churro Ingredients:

If you haven’t tried a fresh, homemade churro you are in for a treat! Homemade churros taste best because you get to use fresh oil that hasn’t been frying churros all day long. This recipe requires simple refrigerator and pantry staples (milk, eggs, butter, flour, salt, sugar, and cinnamon) and we use the same dough for Eclairs and Cream Puffs.

Ingredients for choux pastry to make churros with milk, flour, sugar, eggs, salt, cinnamon and butter

What Tools Do I need to Make Churros?

To make the dough, you really only need a medium saucepan and large pot to fry (a clip-on thermometer will help you maintain the temperature of the oil), a wooden spoon and an electric mixer (either an electric hand mixer or a stand mixer will work).

We used a Wilton 1M piping tip (which is a large open star pastry tip) and a large piping bag. I went through 4 grocery stores before finding the right pastry tip at Walmart and determined it’s easiest to buy it online.

Cook’s Tip: If you don’t have the tip or piping bag, you can put the dough into a large Ziploc bag and cut off a 1/2″ diameter circle at the bottom then pipe into the oil. They won’t have the traditional churro star shape but they will sure taste good!

Wilton 1M pastry tip in pastry bag and pot fitted with thermometer with churros frying in oil

Tips for the Best Churros:

Churro dough is surprisingly easy to master. Follow the step-by-step video instructions and you will be a pro in no time.

  • The dough is done “cooking” when it is smooth, and a thin film forms on the bottom of the saucepan. This process allows it to release extra moisture and it will be easier to pipe the dough.
  • Use large, cold eggs. The cold eggs help to cool down and slightly thicken the batter.
  • Beat the eggs in 1 at a time, allowing each to incorporate fully before adding the next.
  • Pipe the batter into hot oil in 6-inch lengths. Longer churros tend to curl more and are difficult to flip.
  • Keep the oil between 350˚F and 370˚F while frying. Adding too many churros to the pot can cool the oil too much.
  • Roll churros in cinnamon sugar while they are still warm/hot and it will stick better.

Watch Churros Video Tutorial:


I hope this easy Churro recipe becomes a new favorite for you. If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing!

How to Serve Churros:

Churros are such a treat rolled in cinnamon sugar without anything else required, but if you’re craving a dip, our favorite homemade sauces are:

Churros served on a platter with chocolate sauce

Easy Homemade Churros Recipe

5 from 15 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Churros on a serving platter with a bowl of chocolate sauce

Homemade Churros coated in cinnamon sugar are the ultimate treat! Watch the video tutorial and you will see just how easy it is to make this Churros recipe using pantry staples. This recipe makes 20-25 churros depending on length of churros.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $4-$6
Keyword: churros
Cuisine: American, Mexican
Course: Dessert
Calories: 368 kcal
Servings: 8 people

Ingredients

Instructions

  1. In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring frequently.
  2. Remove from heat and immediately stir in 1 cup flour all at once with a wooden spoon. Once incorporated, put back on the heat and stir constantly another 2 minutes to release extra moisture and partially cook the flour. The dough should come together in a smooth ball and a thin film will form on the bottom of the pan.

  3. Transfer to a large mixing bowl and use an electric mixer to beat on medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
  4. Heat 2” deep vegetable oil to 370˚F. Keep the oil between 350-370˚F while frying.
  5. Transfer dough to a pastry bag fitted with a large open star tip (Wilton 1M). Pipe 6” lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes. Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate then roll in cinnamon sugar.

Nutrition Facts
Easy Homemade Churros Recipe
Amount Per Serving
Calories 368 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 19g119%
Cholesterol 114mg38%
Sodium 113mg5%
Potassium 67mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 14g16%
Protein 5g10%
Vitamin A 498IU10%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Amy
    July 3, 2020

    Tonight, I made churros alongside your video. My family loved them! So light and crispy and tasty! What’s more…they were so easy! Thanks for sharing!

    Reply

    • Natashas Kitchen
      July 3, 2020

      I’m so happy you liked that Amy! Thank you for sharing that with me!

      Reply

  • Nikka Aubrey Tegui-in
    June 28, 2020

    Hi Natasha!

    I would love to make this tomorrow, it’s a new snack! Is it needed to use a lot of oil? Thank you so much for the recipe 🙂

    Reply

    • Natasha's Kitchen
      June 28, 2020

      You’re welcome, I hope you love it!

      Reply

  • Ruwaida
    June 23, 2020

    Hi Natasha. Love your recipes all delicious. I tried making churros today,but when frying them they flatten I was soo sad. Yours looks yummy. I don’t know what I did wrong. Plz help. Thank you

    Reply

    • Natasha
      June 24, 2020

      Hi, it could be the piping tip used. Also make sure the oil is hot enough – they should expand when you put the batter into the oil.

      Reply

  • O. Andrea
    June 23, 2020

    I love all your recipes. So far I have not been disappointed in any of them.

    Reply

    • Natashas Kitchen
      June 23, 2020

      I’m so happy to hear that! Thank you for that thoughtful review!

      Reply

  • Trang Fryberger
    June 21, 2020

    Hi! I’m making these tonight for Father’s Day! Would I be able to make the dough/batter ahead of time before frying them? I would love to have it fresh and hot but would love to get everything prepped before dinner

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Hello Trang, I haven’t tried doing that yet to advise but I imagine that the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Let us know how it goes if you give it a try.

      Reply

  • Jacques C
    May 31, 2020

    Awesome, thanks for the recipe, just so you know, churros are originally from Spain (possibly Portugal) and here it is rare to dip them in sugar/cinnamon, they just go with the dipping chocolate, or your coffee if you are into that, or even plain sometimes

    Reply

    • Natasha's Kitchen
      May 31, 2020

      You’re so welcome and thank you for sharing that info with us too. We appreciate it!

      Reply

  • Sian
    May 30, 2020

    I made these tonight and they turned out sooooo good! I’ve never made anything like this before and your recipe and video made it feel so simple.

    Thank you!

    Reply

    • Natashas Kitchen
      May 30, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Amy
    May 29, 2020

    How many churros does this make and what is the purpose of eggs?

    Reply

    • Natashas Kitchen
      May 29, 2020

      Hi Amy, It depends on how big you cut them. We made 20-25 churros for this recipe, enough for 8 servings. The cold eggs help to cool down and slightly thicken the batter.

      Reply

      • Caryl
        July 2, 2020

        Hello Natasha
        Can I use salted butter and omit salt instead?
        Thanks.

        Reply

        • Natasha's Kitchen
          July 2, 2020

          Hi Caryl, yes that should work

          Reply

  • Katrina
    May 23, 2020

    So I tried making these just now. They did not keep the shape but turned into swollen logs in the oil. Reading the feedback next time I will keep the dough on the stove longer. I shaped them in the air fryer browned them nicely dipped in butter then into the sugar cinnamon mix. They were pretty good crunchy and soft on the inside. Can’t wait to try again. Thanks for the recipe!

    Reply

    • Natashas Kitchen
      May 25, 2020

      Thank you for sharing that with us Katrina! I’m glad you enjoyed it!

      Reply

  • Shannen
    May 23, 2020

    Hi Natasha!

    I love your baking recipes and whenever me and my mom want to bake together we always look at your channel for ideas. We don’t have vegetable or canola oil, so is it okay to fry it in olive oil?

    Reply

    • Natashas Kitchen
      May 23, 2020

      Hi Shannen, thats not the best for frying but I would recommend double-checking the smoke point of olive oil.

      Reply

  • Marina
    May 18, 2020

    I don’t have thermometer… would a deep fryer work?

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Marina, I have not tested that in a deep fryer but I imagine that could work. If you experiment please let me know how you like that.

      Reply

  • Su
    May 14, 2020

    Hi Natasha!

    I haven’t made them yet but I only have salted butter. How much of salt should I add if I use salted butter? Or should I omit the 1/4 teaspoon of salt totally?

    Please advise, thank you

    Reply

    • Natasha
      May 14, 2020

      Hi Su, I think that should work fine with salted butter but I would omit the added salt.

      Reply

      • Su
        May 27, 2020

        Hey Natasha,

        Thank you! They turned out tasting delicious but I have one concern. Although they were nice and crispy on the outside, they weren’t soft and spongey on the inside. The insides felt completely empty when I bit through them. What could be the cause of that?

        Reply

        • Natasha
          May 27, 2020

          Hi Su, it could be due to cooking on too high of heat. Try turning down the heat so they are in oil the recommended amount of time.

          Reply

    • Naomi Goss
      May 26, 2020

      Hi Natasha!

      I was wondering if you could use an air fryer instead of frying in oil.

      Reply

      • Natashas Kitchen
        May 26, 2020

        Hi Naomi, I haven’t tested that to advise but here is what one of our readers wrote ” I shaped them in the air fryer browned them nicely dipped in butter then into the sugar cinnamon mix. They were pretty good crunchy and soft on the inside. Can’t wait to try again. Thanks for the recipe!” I hope that helps.

        Reply

  • Anna
    May 12, 2020

    Hi . Im wanting to try the churros , are they good eating cold . If i made them now would they be good , say like 5+ hours from now ?

    Reply

    • Natasha
      May 12, 2020

      Hi Anna, we loved them after 5 hours uncovered on the counter all sugared up. If you cover them at all, wait until they are at room temperature completely and loosely cover so they don’t get moist.

      Reply

  • Lydia
    May 8, 2020

    These were so easy to make! Everyone loved them!! Thank you so much for sharing the recipe! Also it was so cool to read your story and here about your faith in Jesus Christ!

    Reply

    • Natashas Kitchen
      May 8, 2020

      I’m so glad you enjoyed this recipe, Lydia! That’s so great! Blessing to you!

      Reply

      • Rania Davis
        May 11, 2020

        Hi Natasha, I’ve been trying to find the notes you talk about, cause I need to buy the tools you use in the videos, I’ve just started learning how to cook, And plus I’m not so smart to find the notes , thanks for the recipes

        Reply

        • Natashas Kitchen
          May 11, 2020

          Hi Rania, you can find our favorite tools in our Blog Shop or our Amazon Shop, I hope that helps. Also, any wording highlighted in red is a clickable link that you can click into for the time link. I hope that helps.

          Reply

  • Maggie Liambas
    May 6, 2020

    Hello Natasha,
    Didn’t realize how easy these are. I tried making them last night and they looked great. I’m not a fan of sweets, so didn’t taste them. But my son and husband couldn’t say enough… they loved them. Can the dough be made ahead of time and refrigerated?

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Hello Maggie, I haven’t tried doing that yet to advise but I imagine that the dough can be refrigerated in an airtight container for up to 1 day before frying. Bring the dough back to room temperature before frying. Let us know how it goes if you give it a try.

      Reply

    • Catherine Tayler
      May 8, 2020

      My mixture came out sloppy and not firm enough to hold its shape while piping. I think I would have been better off with 2 eggs and not 4.

      Reply

      • Natasha
        May 8, 2020

        I have made that mistake before by cutting the stove step short. Stir for a little longer on the stove to let it release the extra moisture which makes all the difference.

        Reply

  • kathija
    May 2, 2020

    hey natasha for the first i’ve tried churros and it turned out really perfect.thanks for ur recipe,everyone did enjoy it

    Reply

    • Natashas Kitchen
      May 2, 2020

      You’re welcome! I’m so glad you enjoyed that.

      Reply

  • Karen
    April 28, 2020

    Hi Natasha…I made them last night and they turned out fantastic. However, I was taking the leftovers to work and put them in a plastic container and they were soggy. What is the best way to keep them crunchy?

    Reply

    • Natasha
      April 28, 2020

      Hi Karen, it was likely due to the humidity in the container. Churros are most crisp when they are fresh but you can re-crisp them in the oven or even better in the air fryer. I have kept some overnight loosely covered with plastic wrap and they were still great the next day, but if you cover them tightly, they can get a little moist.

      Reply

  • Alma
    April 22, 2020

    My favorite person to watch! Shes a great cook. 🙂

    Reply

    • Natasha's Kitchen
      April 22, 2020

      You are too sweet, Alma. Thank you for always watching!

      Reply

  • Hina
    April 17, 2020

    Hi Natasha I tried them and they
    turned out perfectly
    Thanks for sharing the recipe

    Reply

    • Natashas Kitchen
      April 17, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

      • Sana Kamran
        May 9, 2020

        Hi Natasha, I would like to give this a reciepe a go but i don’t have a candy thermometer. Can i fry them on high flam without measuring the heat? Kindly advise what should i use to keep temperature uniform without thermometer.

        Many thanks

        Reply

        • Natashas Kitchen
          May 9, 2020

          Hi Sana, yes you can make it but you will have to keep an eye on the churros and adjust the temperature based on how they look. If they are cooking too quickly, they will brown fast and won’t cook through adequately. If they take too long to brown, they can absorb more oil

          Reply

          • Tram
            June 23, 2020

            How many churros are in one serving?

          • Natashas Kitchen
            June 23, 2020

            Hi Tram, this recipe makes 20-25 Churros depending on how big you make them and it serves 8. Approximately 8 churros make a serving. I hope that helps.

  • Kiran
    April 16, 2020

    Can I freeze churos for later use?

    Reply

    • Natasha's Kitchen
      April 16, 2020

      Hello Kiran, I haven’t tried doing that yet to advise. I’m afraid that might not work though.

      Reply

  • Riza
    April 11, 2020

    I have followed the recipe according to ingredients, it turned out very soft like making éclair. I have wasted ingredients and time making it. 4 eggs for 1 cup of flour is too much plus 8tbsp butter, no wonder it turned very bad.

    Reply

    • Natasha
      April 13, 2020

      Hi Riza, the proportions are correct and this is essentially the same dough as we used for Eclairs. It sounds like maybe the dough needed a little more time on the stove to release excess moisture, otherwise, it would be too soft. Also, when measuring ingredients, check out this post on how we measure ingredients for baking which should help.

      Reply

  • Moni
    April 4, 2020

    Hi, I like your recipes, easy and fast! I tried the churros and completely forgot to use butter but they still came out fine! I will be making them again with the butter!
    Thanks

    Reply

    • Natasha's Kitchen
      April 5, 2020

      Thanks for sharing that, Moni. I’m sure your next round is going to be perfect!

      Reply

      • Maria perneta
        April 9, 2020

        made them today so yummy and easy loved by everyone

        Reply

        • Natashas Kitchen
          April 9, 2020

          I’m so glad you all enjoyed it!

          Reply

  • Kathy
    March 31, 2020

    Can Crisco vegetable shortening be used in place of the vegetable oil for frying?

    Reply

    • Natasha
      March 31, 2020

      Hi Kathy, I honestly have never used Crisco in my cooking or frying so I can’t speak to that. I typically fry only in oil.

      Reply

  • Lil
    March 30, 2020

    Yum! i love churros! they are my favorite dessert. i can’t wait to try this recipe. Thanks Natasha

    Reply

    • Natashas Kitchen
      March 30, 2020

      I hope you love this recipe Lil!

      Reply

  • Belynda Atieno
    March 28, 2020

    Hello Natasha watching your video recipes from Kenya… I love them.. I want to try the Churros but was wondering how many grams of butter when i click on the metrics i still get 8 tablespoons. Please help thanks

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Belynda, one tablespoon of butter is equal to 14.2 grams. I hope that helps.

      Reply

  • Sue
    March 27, 2020

    Just like some the other commenters, mine too expanded/exploded when frying. I followed the recipe and it was not thin or runny when I piped it out. But as it kept frying, it expanded like a donut log almost. Taste wise, still good, but doesn’t have the crunchy texture like a churro. So disappointed in myself, I don’t know what I did!

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Sue, I will do my best to troubleshoot – if you use a larger piping tip, they will expand quite a bit more. I have found that they expand more when you use a closed star tip as well. If the dough seemed too loose, make sure to follow our ingredient measuring tips here (since too much liquid could cause the dough to be loose and difficult to pipe).

      Reply

  • Rebecca
    March 26, 2020

    Can you use skim milk?

    Reply

    • Natasha's Kitchen
      March 27, 2020

      Hello Rebecca, I haven’t tried that personally to advise but please share with us how it goes if you do an experiment!

      Reply

  • leanna voronin
    March 26, 2020

    First time trying and they literally turned our PERFECT! Thank you so much Natasha:)

    Reply

    • Natashas Kitchen
      March 26, 2020

      You’re welcome, Leanna! I’m so glad you enjoyed that.

      Reply

  • Adrianna Fowler
    March 26, 2020

    I plan on making these today while we are stuck at home 🙁 All I have on hand is 1% milk and half and half. Do you think I should use only half and half, or a combination of the two?

    Reply

    • Natasha
      March 26, 2020

      Hi Adrianna, that should work fine to combine the two. I would use 1 1/2 Tbsp half and half and the rest 1% milk to make 1/2 cup of whole milk.

      Reply

  • Lauraher77
    March 25, 2020

    Hi Natasha
    Love your recipes. ❤️ I made these flavor is great I followed to the tee.
    The dough came out too soft. When I poured in the oil they where coming out fat. Lol
    Help ! I would like to try again.

    Reply

    • Natasha
      March 26, 2020

      Hi Lauraher, it sounds like your batter was too loose? I suggest watching the video to see where things might have started to look different, double-checking measurements (see our post on how we measure) and make sure you are allowing the dough to release enough moisture so it is thicker and easier to pipe. Also, avoid any substitutions (i.e. use the same kind of flour, use the same size eggs, etc). I hope that helps!

      Reply

  • Pooja
    March 24, 2020

    5 stars for super easy and amazing recipe.Thank you Natasha.

    Reply

    • Natashas Kitchen
      March 24, 2020

      You’re welcome! I’m so glad you enjoyed this recipe!

      Reply

  • Abdul
    March 24, 2020

    Hi,
    Can we do without eggs or can we
    reduce the number, what about adding vanilla. Seen some recipes without eggs and with vanilla what are the differences.

    Reply

    • Natasha
      March 25, 2020

      Hi Abdul, this is the recipe that we always follow and I haven’t tested those modifications to advise.

      Reply

  • Melissa
    March 23, 2020

    My family went crazy for these! They’re asking to make them again!!!

    Reply

    • Natasha's Kitchen
      March 23, 2020

      Sounds like they found their favorite! I’m glad they enjoyed this and I hope you enjoy all the other recipes that you ty.

      Reply

    • Neiddy
      March 31, 2020

      We just finished making these. They are soooo good! We couldn’t stop eating them We followed the instructions and they came out perfect. Thanks for sharing this recipe. GOD bless.

      Reply

      • Natashas Kitchen
        March 31, 2020

        You’re welcome, I’m so glad you enjoyed that Neiddy!

        Reply

  • Rubin
    March 23, 2020

    I used powdered sugar instead of sugar and cinnamon and it worked out fine. It was very good.

    Reply

    • Natashas Kitchen
      March 23, 2020

      That’s so great! Thank you for sharing that with me, Rubin!

      Reply

  • Adriana
    March 22, 2020

    I tried the recipe and it was a success with the family. They love the churros very tasty.

    Reply

    • Natasha's Kitchen
      March 23, 2020

      That’s fantastic! Thanks for the great feedback.

      Reply

  • Sandra
    March 22, 2020

    Thank you for all your wonderful recipes and yummy foods, you always brighten my day!!
    Thank you thank you!!

    Reply

    • Natasha's Kitchen
      March 23, 2020

      You’re welcome, Sandra. I hope you love every recipe that you try!

      Reply

  • Mary
    March 22, 2020

    How do you reheat them? Or are they good cold? How long can you store them?

    Reply

    • Natasha
      March 23, 2020

      Hi Mary, they keep really well at room temperature overnight and they can be enjoyed at room temperature the next day. You can reheat the churros in the oven at 400˚F for about 5-6 minutes then re-roll in cinnamon sugar. I would not microwave to reheat or they can seem greasy after that.

      Reply

  • Lydia
    March 22, 2020

    Hi Natasha, thanks for the recipe, one question though, I read some people have trouble frying the dough because they can explode, do you have any suggestions to prevent that ? I really want to try to make it but I’m scared of the explosion ! LOL ! Tjanks !

    Reply

    • Natasha
      March 23, 2020

      Hi Lydia, I haven’t had any issues with exploding dough. I’m not sure what you mean. Is it an issue with splatter? It could be due to batter that was too wet or having a wet pot before adding oil (water will cause oil to splatter). I haven’t had any readers report exploding churros either – that almost sounds funny ha ha.

      Reply

  • Costea
    March 22, 2020

    Mulțumesc mult ador toate retetele

    Reply

  • Martha Lopez
    March 21, 2020

    Thanks for the recipe, they are delicious!!

    Reply

    • Natashas Kitchen
      March 21, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Alexandra
    March 21, 2020

    Hi Natasha, what brand of candy thermometer do you use? I would like to order it. Thank you, Alexandra

    Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Alexandra, we have it listed in the recipe but I’ll link it HERE for you also I hope this helps.

      Reply

  • Irene
    March 21, 2020

    What happened? Made the batter exactly as you said. It seemed beautiful, until I fried them. They just kept on expanding in the oil. Just kept getting fatter and fatter. Whyyyyyyy? What happened?

    Reply

    • Natasha
      March 21, 2020

      Hi Irene, I will do my best to troubleshoot – if you use a larger piping tip, they will expand quite a bit more. I have found that they expand more when you use a closed star tip as well. If the dough seemed too loose, make sure to follow our ingredient measuring tips here (since too much liquid could cause the dough to be loose and difficult to pipe).

      Reply

  • Olga
    March 20, 2020

    Thanks for listening the thermometer! I just bought it and its half off. Def will make these when it comes in.

    Reply

    • Natashas Kitchen
      March 21, 2020

      That’s so great! We use it ALL the time! I hope you love it!

      Reply

  • Ana Lunar
    March 20, 2020

    Hi Natasha. Please sending again the receipts for the SALMON. I follow you and I do almost all your receipts. Thanks

    Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Ana, are you looking for all of our salmon recipes? You can find our Salmon recipes HERE. I hope that helps.

      Reply

      • Monika Kenar
        April 24, 2020

        Hi I wanna makes these but I don’t have the thermometer. How can I make without till I get one in the future???

        Reply

        • Natasha
          April 24, 2020

          Hi Monika, yes you can make it but you will have to keep an eye on the churros and adjust the temperature based on how they look. If they are cooking too quickly, they will brown fast and won’t cook through adequately. If they take too long to brown, they can absorb more oil.

          Reply

  • Laure Dannewitz Grapp
    March 20, 2020

    Love, Love, Love your videos; however, most I cannot make as we need to watch carbs and sugar intake. Would you consider shows with the reduced calorie intake of carbs and sugar. I know there must be a lot of us “handicapped” people out there who would love to view and prepare your delicious dishes. Thanks!

    Reply

    • Natasha
      March 20, 2020

      Hi Laure, thank you for your feedback! We try to post a variety of recipes and I will definitely keep that in mind. In the meantime, I invite you to check out our recipe index where we have hundreds of recipes published (close to a thousand now).

      Reply

  • Krissy Allori
    March 20, 2020

    I’ve always wanted to make my own churros but I thought it would be too hard. After watching your video, I feel like even I could manage it. Thanks!

    Reply

    • Natashas Kitchen
      March 20, 2020

      You sure can! I hope you try and love this recipe soon!

      Reply

  • wilhelmina
    March 20, 2020

    I had never realized how easy churros were to make at home! I think I am addicted now!

    Reply

    • Natashas Kitchen
      March 20, 2020

      Super easy! Thank you for watching! I hope you love this recipe!

      Reply

  • Ana
    March 20, 2020

    Is there any way to sub. Milk for almond or coconut? Thank you

    Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Ana, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Natalie
    March 20, 2020

    Churros are our favorite! Love all the different toppings & dips that go perfectly with them! This recipe is easy & taste amazing!

    Reply

    • Natashas Kitchen
      March 20, 2020

      Super easy & taste amazing! Thank you for sharing that awesome review with me!

      Reply

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