Make Mouthwatering Churros Poppers In Only 6 Steps

Churros Poppers are bite-sized, crispy, and golden treats inspired by traditional churros. These small, doughy bites are fried until perfectly crispy and then coated in a sweet cinnamon-sugar mixture. Ideal for snacking or serving at parties, they offer the same delicious flavor and texture of classic churros in a convenient, poppable form. Enjoy them warm, with a side of chocolate or caramel sauce for dipping.

Churros Poppers are a fun and bite-sized twist on traditional churros, perfect for snacking or serving at parties. Here's a straightforward recipe to make them:

1. Ingredients

For the Churros Poppers:

- 1 cup water

- 1/2 cup unsalted butter

- 1/4 cup granulated sugar

- 1/4 tsp salt

- 1 cup all-purpose flour

- 3 large eggs

- 1 tsp vanilla extract

- Vegetable oil (for frying)

For the Cinnamon Sugar Coating:

- 1/2 cup granulated sugar

- 1 tbsp ground cinnamon

2. Instructions:

Step 1- Prepare the Dough:

- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.

- Once boiling, remove from heat and immediately add the flour, stirring vigorously until a dough forms and pulls away from the sides of the pan.

- Allow the dough to cool for about 5 minutes. Then, add eggs one at a time, mixing well after each addition until smooth and fully incorporated. Stir in the vanilla extract.

Step 2- Heat the Oil:

- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350 F (175 C).

Step 3- Shape the Poppers:

- Transfer the churro dough to a piping bag fitted with a large round or star tip.

- Pipe small, bite-sized drops (about 1-inch in diameter) of dough into the hot oil. You can use a pair of scissors to cut the dough from the piping bag.

Step 4- Fry the Poppers:

- Fry the churros in batches, making sure not to overcrowd the pan. Cook until golden brown, about 2-3 minutes per side. Use a slotted spoon to transfer the fried churros to a paper towel-lined plate to drain excess oil.