Churro Balls

April 4, 2013

Churros are probably my favorite sweet – their crunchy fried exterior and moist interior is irresistible. I’ve tried many churro recipes before and played around with just as many shapes. Frying is not a glamorous job and frankly, it’s rather tedious and messy. So instead of standing over hot oil, carefully pipping in a couple of churros at a time, I decided to scoop small spoonfuls into the frying oil. The results were amazing. It’s as if a donut hole married a churro and created a beautiful child! Honestly, YUM.

churro balls 1


frying churros

churros dusted with sugar and cinnamon

churro balls



churro cones

Churro Balls

Churros in a fun bite sizes!



  1. In a medium sized pot, heat the milk, butter, and salt until it starts to boil. Remove the pot from the heat and using a wooden spoon vigorously mix the flour into the milk. Let the dough cool a bit and then using beaters on low speed, add one egg in at a time incorporating the eggs into the dough. You can also transfer the dough into a stand mixer and do this. Let the batter rest for at least 2 hours.
  2. Heat the oil about 3 inches deep in a pot until it reaches 350 degrees. Then use two spoons to form a ball and drop the dough into the oil. Don't make them too big otherwise the inside won't cook. Fry in batches for about 1-2 minutes then turn them over and cook for another 1-2 minutes (this will vary depending on the size of the balls)
  3. Let them drain on paper towels. Combine the sugar and cinnamon in a bowl and while they are still warm, toss the churros in the sugar cinnamon mixture.

(images by HonestlyYUM)


Does the dough need to be sat out on the counter to rest or put it into the fridge?

Just made these and they came out great. So crispy on the outside! Glad you mentioned to make them small. they really expand in the oil. thanks for the recipe.

I followed the exact recipe,but my batter came out a little runny and thin. So i left it out for another hour and nothing happened. Then put it in the fridge for awhile,still thin and runny. It is suppose to be thick to make into balls. But, instead I had to make pancake churros. Turned out good,but not the same as having them in ball form. Any tips into making the batter thicker and can you use pancake mix instead of flour?

Hi! How many churro balls o’ goodness does this recipe make?…Planning to make a batch at my Mexican fiesta..tomorrow! Thanks!

Karen, i made this twice but both times the batter turned out very liquid. Not sure what I did wrong, do you think it’s because I didn’t beat the eggs enough?

I think you may need to dry out the dough a little more over the stove when you add the flour to the milk. Hope that helps!

It’s great to see this recipe here. This kind of churro is also spanish and it is called “buñuelo” or “bunyol” in Catalan. It’s very popular in Easter 🙂

OOOOOOO, My kids are going to go bonkers when I make these! Thank you for sharing. As for the previous comment about frying them at 250, I don’t think that’s possible. Sticking to the 350 as you suggested!

MMMMMMmm! These look absolutely delicious. There is a variation of these that we make up in Canada called Beavertails; same receipe but instead of scooping the dough into balls, it is spread out similar to a pancake but in the shape of a beavertail. Then covered in cinnamon and surgar, or lemon juice and choco

Quick question for you….You mention the dough needs to rest for at least 2 hours. Do you know how long the dough will hold for? I would like to make it 24 hours before I fry them but am not sure if it will be the same. Thanks.

I think letting the batter rest 24 hours may be too long. I tried doing that once and the batter texture turned out strange. Hope that helps!

Oh my- these look fabulous. I love churros also and have never tried making them, but using this method just might take me that extra step…

Hello Erica,

Just wanted to drop you a little note to say that I followed your instructions to the letter. i found that the 350 degrees recommended on the oil is too hot to cook them for the amount of time suggested require. The temp I used was around 250 or slightly lower to cook them fully for 1 to 2 minutes of each side, bringing them to a golden brown. I would have burned the house down if I didn’t have my fry cook brothers with me to help me work out the proper temp. Another observation made was that the 3 eggs made the batter extremely runny and we had to add more flour to compensated. After we made some adjustments they ended up coming out great! Super yummy. However, your instructions were a bit dangerous but thanks for the idea.

Hi Kipani, Are you sure you are gauging the temp at Fahrenheit, because that is not a high temperature for frying. Most churros are fried at 350-375 Fahrenheit. Also, depending on your altitude that will change the temp as well.

Churros = good. Churros in bite-size form = better. Churros in bite-size form + chocolate = mind blown!

they look so good!! Definitely want to sample these very soon!!! Love the photos too.

These look amazing!!!! Great idea – I love churros and gobble them up every time I can find them.

Must try making this at home now. And they’re in a much more manageable size to make!

It’s funny that these are based on churros, because you actually made a well-known dessert from the Low Countries called ‘smoutebollen’ in Belgium and ‘oliebollen’ in the Netherlands. In Belgium (where I live) most people just eat them at fairs, while in the Netherlands it is traditional to eat them on New Year’s Eve.

These look out of this world. I’m such a sucker for a good churros. Whenever I see people in Manhattan selling churros on in their churros carts I have to stop and get one. I’ve never attempted to make them before, but I have make doughnuts. So this combo seems like such a dream. Best of both worlds. Thanks for the inspiration!.
xo Quinn
Quinn Cooper Style

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