Churro Tots

Breakfast, Desserts, Snacks

Happy Wednesday, beautiful people.

Factoid for you: Getting my car serviced stresses me.

To deal, I totally made Churro Tots. Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it!

Last week I went to a cookbook release party at Border Grill and they had churros…in tot form! I was blown away by their cuteness–had to replicate it stat for you all.

I basically made a tweaked and adjusted version of this pate a choux recipe. And then fried small balls of the dough. It was a breeze. Messy, but a breeze.

I’m not a really clean cook. I’m not super organized. But I’m sure you knew this. Being organized with this recipe is kind of a must.

I know I know, you’re probably thinking: “Organized, schmorganized.” But it’ll make your life a whole lot easier. Let’s talk about it. Let’s get through it together.

Get your dry ingredients together in small prep bowls: AP flour, cinnamon, sugar and salt.

Wet ingredients: eggs, butter and water. 

Put oil in your cast iron or dutch oven. 

Grab a baking sheet, line it with some paper towels. Get a plate ready with the sugar and cinnamon (not pictured bc I’m an idiot). Make sure you have some sort of strainer, too.

And then go to town. It’s easy. Cook up the batter. Add the eggs. Fry ’em up. Drain ’em. Roll ’em in sugar and cinnamon.

Crunchy and crispy on the outside; light and fluffy on the inside. Totally dreamy. 

Whip up some whipped cream and melt some chocolate…then do some dipping action. It’s necessary. 

Churro Tots

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 2 Dozen

Ingredients

Ganache:

  • 4 ounces semi-sweet or bittersweet chocolate chips
  • 1 tablespoon heavy cream

Churros:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour, sifted
  • 4 large eggs

For Frying:

  • 1 quart vegetable oil, or other frying oil of choice

Directions

  • To make the chocolate ganache: combine the chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds to a minute and stir until melted.
  • In a medium saucepan, bring the water, butter, and salt to a roiling boil. Stir in the flour all at once. Reduce the heat to low and stir, using a wooden spoon, vigorously until the mixture forms a ball and begins to pull away from the pan, about 1 minute. Remove the pan from the heat.
  • Let the batter sit for 2 to 3 minutes to cool. When it’s warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth. It might seem squishy for a while, keep going! Note: You can also do this in an electric stand-up mixer with a paddle attachment–it’ll go faster.
  • To a pot, add 3 inches of oil and place over medium-high heat. When the oil reaches 325 degrees F, it’s ready. You may need to bring the heat down to medium-low to keep it around 325 degrees F to 335 degree range.
  • Spoon the churro dough into a piping bag fitted with a large star-tip. Have sterilized scissors on hand. Hold the bag over the hot oil, squeeze a strip of dough that’s about 1 to 2 inches long and then snip it with the scissors and let it drop into the oil. Fry on each side for about 1 to 2 minutes. Drain on paper towels and toss in cinnamon and sugar combo. Repeat until you’ve worked your way through all of the churro dough. Serve with melty ganache.
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90 Comments

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  • Avatar
    Reply Averie (LoveVeggiesAndYoga) May 11, 2011 at 3:11 am

    this recipe is genius!! wow, they look stellar! How could fried dough with cinny & sugar, and choco dip! ever be bad though 🙂

  • Avatar
    Reply Jessica @ How Sweet May 11, 2011 at 3:40 am

    Wish these would just magically appear in my kitchen. Think you can make that happen? K thanks.

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    Reply Danielle May 11, 2011 at 4:32 am

    These looks fantastic! I haven’t had a churro in ages!

  • Avatar
    Reply Tami Anderson May 11, 2011 at 5:04 am

    OMG YUM!
    Im making these today!

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    Reply The Newlywed Chefs May 11, 2011 at 5:19 am

    I’m pretty sure these are served in heaven…

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    Reply keishua May 11, 2011 at 6:16 am

    Yummy! I want to make those asap.

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    Reply Blog is the New Black May 11, 2011 at 6:47 am

    Amazing! I can’t wait to try these!

  • Avatar
    Reply The Savvy Kitchen May 11, 2011 at 7:09 am

    These look awesome! Yum!

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    Reply Angharad May 11, 2011 at 8:09 am

    This look adorable, delicious and decadent all at once. And cute to boot! They remind me of the churros and chocolate dipping sauce at Xoco in Chicago. But cuter. Must…make…soon.

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    Reply sweet road May 11, 2011 at 8:38 am

    Delicious! I have made churros once in the past but I love the idea of little bite sized churros! They would be great for a party.

  • Avatar
    Reply Joanne May 11, 2011 at 10:14 am

    Is everything better in tot form? Potatoes (err uh “taters”). And obviously churros. Cause then you can eat 64 and that still seems better than eating one full-sized one!

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    Reply Lindsey@Lindselicious May 11, 2011 at 10:43 am

    Everything mini is just so cute. I love the bite size churros!!

  • Avatar
    Reply tina May 11, 2011 at 11:17 am

    dude i love your taste buds 😉 i love your motto to eating life 🙂 brilliant!!

  • Avatar
    Reply Pooja May 11, 2011 at 11:50 am

    Seriously, I love you guys. I made your coconut rice (yum!) and your biscuits and can’t wait to try other recipes soon. Besides the food, you guys are so fun to read. Thank you thank you for making my day happier and cuter…

    • Adrianna
      Reply Adrianna May 11, 2011 at 5:43 pm

      Pooja! You’re cool!

    • Avatar
      Reply Shane May 22, 2011 at 4:19 am

      I agree with Pooja,

      She seems like a totally cool person. Great recipe and even greater way of delivering it.

  • Avatar
    Reply Michelle May 11, 2011 at 3:18 pm

    these look so cute! i want to eat a bucket full… and probably could! 😉

  • Avatar
    Reply Jen of My Tiny Oven May 11, 2011 at 5:43 pm

    Oh no… I can see these being a huge problem for me! YUM!

  • Avatar
    Reply Ally Lynn May 11, 2011 at 7:08 pm

    Bite-sized perfection? Yes, please!

  • Avatar
    Reply Katrina May 11, 2011 at 8:50 pm

    These look so tasty. Anything cinnamon-sugar makes my life!

  • Avatar
    Reply laura @ glutton for nourishment May 12, 2011 at 9:23 am

    oh my. i was supposed to have dinner from the border grill truck recently and was sooo looking forward to the churro tots, only the truck wasn’t where it was supposed to be. sad. i love that you made these at home!

  • Avatar
    Reply Alli May 12, 2011 at 9:26 am

    Adorable. I am a sucker for anything in mini form. I love a bite … makes me feel less guilty even though all my bites equal a normal portion. Hope car servicing goes well. If not pop another tot!

  • Reply A Little of This, A Little of That « Barefoot + Smitten May 12, 2011 at 6:30 pm

    […] have two words for you: Churro Tots. Interested? You should be. Growing up in Southern California I learned the awesome that was a […]

  • Avatar
    Reply Erin May 13, 2011 at 5:18 am

    Love this! Great idea 🙂

  • Avatar
    Reply jjj May 14, 2011 at 9:12 am

    Did you actually mean 1/2 cup of cinnamon for the dusting? I did 1/4 cup and it seemed like too much.

    • Adrianna
      Reply Adrianna May 17, 2011 at 10:21 am

      No! You caught my mistake. Thank you!

  • Avatar
    Reply thomas May 15, 2011 at 8:04 pm

    it looks amazing the only thing is the finger nail in the last pic for some reason was unappetizing but i’m still going to try the recipe. 🙂 thanks for taking the time to make the blog.

  • Avatar
    Reply Kajtek May 16, 2011 at 7:53 am

    Germany says: Geil !!!
    A really really good recipe and it´s fun to make it, too 😀
    So i say thank you, you saved my day 😉

  • Avatar
    Reply Anne-Marie @ This Mama Cooks! May 16, 2011 at 9:22 am

    These would be such a great party treat. And dipped in chocolate? Oh my!

  • Avatar
    Reply Holly Day May 17, 2011 at 12:26 am

    Churros are among my favorite treats but I’ve never seen small rounded churros… look quite attractive, especially as treats easy to grab while watching TV, hehe. Thanks for sharing!

  • Avatar
    Reply Dentist in Encinitas May 17, 2011 at 7:09 am

    Churro Tots? Could it get any better? I’m going to have a very hard time stopping myself from eating the entire batch.

  • Avatar
    Reply Anna W May 17, 2011 at 8:46 am

    Who would have thought you could use cream puff batter for churros?? BRILLIANT!!

  • Avatar
    Reply fajas colombianas May 17, 2011 at 10:23 am

    I lessened the sugar on mine because the chocolate made up for the lost sugar. THank you for this share.

    • Adrianna
      Reply Adrianna May 17, 2011 at 10:28 am

      Good call. My chocolate was dark (with no sugar added) so I needed some sweetness. 🙂

  • Avatar
    Reply Cookin' Canuck May 17, 2011 at 11:40 am

    What an adorable idea! My kids wouldn’t be able to keep their hands off of these (okay, neither would I).

  • Avatar
    Reply Nicole L. May 18, 2011 at 9:58 am

    Just got thru making these! Though mine didn’t look quite like yours they were deffinately tastey! And you could use this dough for so many other deserts!

  • Avatar
    Reply Chung-Ah @ Damn Delicious May 18, 2011 at 12:13 pm

    Looks delicious. You really can’t go wrong with a dessert that’s deep fried. Will have to give this a try, probably without the dipping sauces though (I don’t want a heart attack any time soon). Thanks for the recipe!

  • Avatar
    Reply Amber | Bluebonnets & Brownies May 19, 2011 at 9:34 am

    What a fantabulous idea! I’m all for churros in any form, but tots are freakin’ ingenious. Almost like pretzel bites. Why haven’t more people thought of this?!

  • Avatar
    Reply gaby for May 22, 2011 at 10:06 am

    I am sorry to say that Churros are other thing. Churros are fried sticks. These are called in my country, Argentina, friar’s balls or nun’s sighs (very peculiar names hahahahha) but you know…latinos, we are all crazy. hugs to everybody

  • Avatar
    Reply SonSon May 22, 2011 at 1:55 pm

    If i make the batter and put it into a pipping bag and dnt fry it for about an hour will it still come out good or is the batter going to because hard and what not?

    • Adrianna
      Reply Adrianna May 23, 2011 at 8:21 am

      This batter is best used right away, but it should be okay in the piping bag for an hour.

  • Avatar
    Reply Nadette@Eat, Read, Rant! May 22, 2011 at 2:29 pm

    there you go, knocking my socks off again Adrianna. You should see my dog, he’s having a field day at this point. You what’s ironic, is that I was in Spain when you posted this, and had the nastiest churro of my life. I was so disappointed. But now I can remedy the one low point of my trip, be replicating this recipe. God bless you. And I think I’m going to put bourbon in the melted chocolate. Salud!

    • Adrianna
      Reply Adrianna May 23, 2011 at 8:19 am

      Chocolate and bourbon is a killer combo!

  • Avatar
    Reply שף בבית May 23, 2011 at 2:33 am

    i loved the pictures. very good photos.

  • Avatar
    Reply Shelby May 25, 2011 at 3:05 am

    YUM! These are right up my alley – and they look so good!

  • Avatar
    Reply Ben May 25, 2011 at 4:18 am

    Churro Tots….

    Surely a more apt name would be Churritos?

    In Spanish you can literally put an ‘ito’ on the end of most words or ‘ita’ if it’s feminine.

    But recipe looks good anyway!

    Muy bien!

  • Avatar
    Reply peabody May 25, 2011 at 6:27 pm

    What a fun idea!

  • Avatar
    Reply hat methi May 26, 2011 at 8:45 pm

    OMG YUM!
    Im making these today!

  • Avatar
    Reply savannah May 27, 2011 at 11:52 am

    I actually made these and they were so so good. Used honey for a dipping sauce. Next time I will just be more careful to make them on the smaller side, so they stay crispy.

  • Avatar
    Reply shosho June 11, 2011 at 9:59 am

    excuse me although all of these comments are very nice. quite frankly we experimented with this recipie and they came out terribly. im so sorry to disappoint you all but they are not very good. sorry to be a hater but churros are not supposed to be bite size mexican fun !

  • Avatar
    Reply Maria June 30, 2011 at 10:08 am

    Hi, these look like an amazing idea! I’m all about authentic Mexican cuisine and I think fun twists are always welcome. I haven’t tried the recipe but they look delish! Also, I was so inspired, I thought I’d share your lovely recipe on my blog. Great content! Keep up the amazing work! Maria

  • Avatar
    Reply Jessica July 2, 2011 at 11:46 am

    Wow, these look amazing. I do have a question though. About how many tots does this recipe make?

    Thanks for sharing, this will actually be my first time eating a churro.

  • Avatar
    Reply Cara August 8, 2011 at 9:57 pm

    Amazing! I just finished making these for the first time. I only used one egg white and it seemed fine. I didn’t have a piping bag so I just scooped them off a spoon. This made them look more like dumplings than churros but they taste great! I made close to 3 dozen because I made them smaller and the first six being taste testers 🙂

  • Avatar
    Reply jenjenk September 21, 2011 at 6:19 am

    This is perfect! i love bite sized pieces…it makes me think that I’m not eating as much. 🙂

  • Avatar
    Reply Heather October 12, 2011 at 3:06 am

    I just made these- exactly as the recipe calls but for some reason the inside didn’t cook. I tried getting the oil hotter and cooler, making thinner and thicker pieces, but nothing worked!? They looked good but the inside isn’t tasty at all… I was really bummed b/c yours look amazing! What did I do wrong? Any ideas? (I think it may have been the eggs/egg whites b/c after that the dough was slimy and strange)

    • Adrianna
      Reply Adrianna October 12, 2011 at 3:22 am

      Hi Heather, bummer town! Yes, it must’ve been the dough. Mine was smooth and fell back on itself, creating ribbons. It sounds like there might’ve been too many egg whites, or maybe you didn’t mix it enough?

  • Avatar
    Reply Isabella October 15, 2011 at 8:53 pm

    Hey these would be perfect for a dessert for a canape party!
    They look absolutely delicious! I would eat them all in 5 seconds and my waistline and thighs would be at risk!

    Ps. Go to http://dandelionamazingblog.blogspot.com/
    It’s great

  • Avatar
    Reply Kelly December 29, 2011 at 11:13 pm

    I am totally making these today.. I am really excited I love churro’s. 🙂

  • Avatar
    Reply Madeline February 24, 2012 at 1:10 pm

    I just added this to my recipe binder. Brilliant!

  • Avatar
    Reply Simone Woods March 10, 2012 at 2:06 pm

    I remember eating these when I was little and Mum and Dad would take us to the local fair each spring. I am going to give these a go and relive some memories! Thanks for the great post.

  • Avatar
    Reply Kristi @ My San Francisco Kitchen March 13, 2012 at 10:14 pm

    Oh my, I LOVE churros! I have to try this recipe, thanks so much 🙂

  • Avatar
    Reply Wada March 15, 2012 at 6:14 pm

    No, people. You didn’t eat real churros until you eat them with dulce de leche inside. Delicious.

    • Adrianna
      Reply Adrianna March 15, 2012 at 10:23 pm

      I think I agree with this.

  • Avatar
    Reply chowdhury nasreen March 16, 2012 at 4:08 am

    its seems to me it is easier to prepare and must be tasty too.
    i will prepare it now.

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    Reply ATasteOfMadness May 26, 2012 at 2:20 pm

    Oh my goodness. This looks too good!
    Oh how baking helps with stressful days. I think that these look dangerous. I’d eat them all before anyone else had a chance to touch them :p

  • Avatar
    Reply Jillian May 29, 2012 at 8:33 pm

    Made these today. Came out delicious! Couldn’t get a nice tot shape going though so I made mini churros. The dough mixture made quite the mess too

  • Reply Friday Favorites-Week 3 | Live In Sunshine June 29, 2012 at 4:35 pm

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    Reply Anna July 13, 2012 at 9:23 am

    Made these and they’re absolutely delicious! mine were very doughy on the inside though, so I switched from using a large star star tip to a small one. they were crunchy, and thin, and very tasty! thanks for the recipe!

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    Reply Übersetzung August 12, 2012 at 6:25 am

    OOOOh wonderful : )))

  • Avatar
    Reply ole August 14, 2012 at 3:03 am

    so yummy!! http://www.ccchinachic.com

  • Avatar
    Reply ANON August 21, 2012 at 12:22 am

    i tried to make them and it went horrible, it ruined my night

  • Avatar
    Reply Meenakshi August 31, 2012 at 4:14 am

    They look wonderfully perfect. Yumm…ah can’t wait to eat them 🙂

  • Avatar
    Reply Erin1016 December 31, 2012 at 9:54 pm

    HAPPY NEW YEAR! I just made these tonight and dipped in caramel. Awesome.

    • Adrianna
      Reply Adrianna December 31, 2012 at 9:58 pm

      Happy New Year, Erin! So glad you liked ’em! YAY!

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  • Avatar
    Reply Google March 10, 2014 at 11:33 am

    Usually I don’t read post on blogs, but I would like to say that this write-up very compelled me to check out and do it! Your writing taste has been amazed me. Thanks, quite nice post.

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    Reply Kelsie May 3, 2014 at 1:55 pm

    Hi! Just wondering if you can make the batter in advance and store in the fridge until you are ready to fry…. Making them tonight!

    • Adrianna Adarme
      Reply Adrianna Adarme May 3, 2014 at 7:04 pm

      Yes, that should work. I haven’t tried it but I don’t see why not. 🙂

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    Reply Alifemoment March 25, 2015 at 11:02 am

    Delicious recipe,love the results!

  • Avatar
    Reply Tina Basu September 4, 2017 at 10:34 pm

    This is so yum, I’m making it over the weekend. Bookmarking your site