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- 1 cup all-purpose flour - 1 tablespoon sugar - 1/2 teaspoon salt - 1 teaspoon baking powder - 1 cup water - 2 tablespoons unsalted butter - 1 teaspoon vanilla extract - 2 large eggs - Oil for frying - 1/2 cup sugar (for coating) - 1 tablespoon cinnamon (for coating) - Chocolate sauce or caramel sauce for dipping Measuring ingredients correctly is key for great churro poppers. Here are some tips: - Use dry measuring cups for flour and sugar. Level them off for accuracy. - Use a liquid measuring cup for water. Check the line at eye level. - For baking powder and salt, fill a teaspoon and level it off with a knife. You can swap some ingredients if needed: - Use whole wheat flour instead of all-purpose flour for a healthier option. - If you want a dairy-free version, use coconut oil in place of butter. - For a vegan option, replace eggs with 1/4 cup unsweetened applesauce for each egg. - If you don’t have vanilla extract, almond extract works well too. These tips help you customize your churro poppers while still keeping them delicious! {{ingredient_image_1}} 1. Start by boiling water, butter, and vanilla in a medium saucepan. Heat it on medium. 2. When the mixture boils, take it off the heat. Add flour, sugar, salt, and baking powder fast. 3. Use a wooden spoon to mix. Stir until the dough forms a smooth ball. 4. Let the dough cool for a few minutes. Add eggs one at a time. Mix well after each egg. 5. Heat oil in a deep fryer or a heavy pan to 350°F (175°C). 6. Fit a piping bag with a large star tip. Pipe small rounds of dough into the hot oil. Each round should be about 1 inch wide. 7. Don't crowd the pan. Fry until golden brown, which takes about 2-3 minutes per side. 8. Use a slotted spoon to remove the churro poppers. Drain them on paper towels. 9. Mix sugar and cinnamon in a shallow bowl. While warm, coat each churro popper with the mixture. 10. Serve them warm with chocolate or caramel sauce for dipping. I recommend checking out a video tutorial online. It can show you exactly how to pipe and fry the churro poppers. Visuals always help to see the process in action. - Overcrowding the Pan: It’s important to fry them in small batches. This helps them cook evenly. - Not Heating the Oil Enough: If the oil is too cool, the dough will absorb too much oil. Use a thermometer for accuracy. - Skipping the Cooling Step: Letting the dough cool before adding eggs is key. This prevents cooking the eggs in the hot dough. - Not Coating While Warm: Make sure to coat the poppers in sugar and cinnamon while they are still warm. The coating sticks better this way. Frying churro poppers needs care. Here are my top tips: - Use the Right Oil: Choose a neutral oil with a high smoke point. Canola or vegetable oil works well. - Maintain the Temperature: Heat oil to 350°F (175°C). Use a thermometer for accuracy. If the oil is too hot, the poppers burn. If too cool, they soak up oil. - Don’t Crowd the Pan: Fry only a few at a time. This keeps the oil temperature steady and helps them cook evenly. Getting the right texture is key. Follow these steps: - Mix the Dough Well: After adding flour and other dry ingredients, stir until it forms a ball. This ensures a good structure. - Cool Before Adding Eggs: Let the dough cool for a few minutes. This stops the eggs from cooking when you mix them in. - Pipe Smooth Shapes: Use a large star tip for piping. This gives your poppers a nice texture when fried. Want to make your churro poppers even better? Here are my suggestions: - Add Zest: Try adding lemon or orange zest to the dough. This gives a fresh flavor. - Use Flavored Sugar: Mix in vanilla or almond extract into the sugar coating. It adds a nice twist. - Experiment with Dips: Chocolate and caramel are classics. Try raspberry or peanut butter for fun variations. These tips will help you create delicious churro poppers that everyone will love! Pro Tips Use the Right Oil: For frying churro poppers, choose an oil with a high smoke point, like canola or vegetable oil, to achieve that perfect crispy texture. Temperature Check: Ensure the oil temperature is at 350°F (175°C) for optimal frying; too low will result in greasy poppers, while too high can burn them quickly. Don’t Overcrowd: Fry in small batches to maintain the oil temperature and ensure even cooking; overcrowding can lead to soggy churro poppers. Serve Fresh: For the best flavor and texture, serve churro poppers immediately after coating them in cinnamon sugar and dipping sauces. {{image_2}} You can make churro poppers with fun flavors. Try adding cocoa powder to the dough for a chocolate version. Just mix in 2 tablespoons of cocoa when you add the dry ingredients. For a fall twist, mix in pumpkin spice. Use a teaspoon of pumpkin spice for a warm, cozy flavor. You can also add orange zest for a citrusy bite. Each flavor brings a new twist to your treat. Dipping sauces can change the whole experience. While chocolate and caramel are classics, try raspberry sauce for a fruity zing. It adds a bright flavor that pairs well with the sweetness. You can also use peanut butter for a creamy, nutty taste. Just warm the peanut butter for easy dipping. For something different, mix yogurt with honey for a light, tangy dip. You can make churro poppers gluten-free. Just use almond flour or a gluten-free flour blend. Follow the same steps in the recipe. For a vegan option, swap eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until thick. This works well as an egg replacement. You can still enjoy these treats with your dietary needs in mind. To keep churro poppers fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. This helps prevent them from getting soggy. Store them at room temperature for up to two days. For longer storage, you can refrigerate them for up to a week. Just remember to let them cool completely before sealing. When you’re ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the churro poppers on a baking sheet. Heat them for about 5 to 7 minutes. This makes them warm and crispy again. Avoid using the microwave, as it can make them chewy. If you want to save churro poppers for later, freezing works great. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. Label the bag with the date. They can stay in the freezer for up to three months. When you're ready to eat, thaw them overnight in the fridge before reheating. You can tell churro poppers are done frying when they turn golden brown. This usually takes about 2-3 minutes per side. Watch closely, as they can darken quickly. Use a slotted spoon to lift one out and check the color. If it looks good, they are ready to enjoy! You can prepare churro poppers ahead of time, but they taste best fresh. If you need to make them in advance, fry them and let them cool. Store them in an airtight container at room temperature. When ready to eat, reheat them in the oven for a few minutes to regain crispness. Churro poppers shine when served warm. Pair them with chocolate or caramel sauce for dipping. You can also sprinkle extra cinnamon-sugar on top for added sweetness. For a fun twist, try serving them with fruit sauces like raspberry or even a scoop of ice cream. Enjoying them with friends makes them even better! In this blog post, we explored how to make churro poppers from scratch. We covered important ingredients, helpful measuring tips, and ways to substitute. The step-by-step instructions guide you through cooking and avoiding mistakes. We shared tips for perfect texture and flavor. Variations like flavored churro poppers and alternative dipping sauces add fun. Lastly, I discussed storage and reheating for leftovers. Enjoy your delicious churro poppers and impress your friends with your skills!

Churro Poppers

Delicious bite-sized churros coated in cinnamon sugar, perfect for dipping in chocolate or caramel sauce.
Print Recipe Pin Recipe
Course Dessert
Cuisine Mexican
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 0.5 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • as needed oil for frying
  • 0.5 cup sugar (for coating)
  • 1 tablespoon cinnamon (for coating)
  • as needed sauce Chocolate sauce or caramel sauce for dipping

Instructions
 

  • In a medium saucepan, combine water, butter, and vanilla extract. Bring to a boil over medium heat.
  • Once boiling, remove from heat and add flour, sugar, salt, and baking powder all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  • Allow the dough to cool for a few minutes, then add eggs one at a time, mixing well after each addition until fully incorporated and smooth.
  • Heat oil in a deep fryer or large, heavy pan to 350°F (175°C).
  • Using a piping bag fitted with a large star tip, pipe small rounds of dough (about 1 inch in diameter) into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 2-3 minutes per side.
  • Using a slotted spoon, remove churro poppers and drain on paper towels.
  • In a shallow bowl, mix sugar and cinnamon together. While the poppers are still warm, coat each in the cinnamon-sugar mixture until evenly covered.
  • Serve the churro poppers warm with chocolate or caramel sauce for dipping.

Notes

Serve warm for the best taste.
Keyword churros, dessert, fried snacks