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Churros are a deep-fried, sweet snack popular in Spain, Mexico, and Latin America. They are made from a batter piped in hot oil and rolled in cinnamon sugar. They are often served with hot chocolate and can be filled with various flavors. Churros are best when fresh and not overcooked.
A churro is Spain’s answer to the doughnut, a crunchy, deep-fried sweet snack resembling the horns of churro sheep. They are popular not only in Spain, where they are often served for breakfast, but also in Mexico and many other Latin American countries. North Americans are no strangers to churros, which are often found at amusement parks and county fairs.
Churros are usually made from a batter that is piped in extremely hot oil. They are certainly not a low-fat snack due to the frying process. Once the churro is fried, it is traditionally rolled in hot cinnamon sugar. The ideal churro has a distinct crunch when biting into it, but the inside should have a slight fluffiness in the center.
You can often find churro stalls in Spain where these delicious snacks are prepared at the request of the customer. Some little shops are called churrerias. Alternatively, churrerias can be portable trucks or wagons that are used for local parties or events.
Most cafes in Spain offer churros in the morning and the most traditional accompaniment for them is a cup of hot chocolate, which can also be drizzled with cinnamon. People often dip churros in chocolate and claim it as the ultimate churro experience.
In other countries, some add filling to the churro. Cubans might add fruit to churros, and Argentina offers perhaps the most decadent churros, filled with dulce de leche. These delicious pastries can also be filled with chocolate or vanilla cream and some have a lemon filling.
Some churros are twisted into round or pretzel shapes, and others are simply long, star-shaped affairs. In whatever form they are clearly admired. It’s definitely best to buy them fresh, as churros that sit for a long time are likely to be greasy. Indeed making churros is a delicate business. The oil temperature needs to be exactly right, so the churro is lightly fried, but not overcooked. If the churro cooks too long with low-temperature oil, it is likely to taste greasy.
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