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



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


  • 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


  • 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.
Serving: 2g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Recipe Rating

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

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

  • 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…

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

      Pooja! You’re cool!

    • 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.

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

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

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

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

  • 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!

  • 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.

  • 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.

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

    These look awesome! Yum!

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

    Amazing! I can’t wait to try these!

  • Reply keishua May 11, 2011 at 6:16 am

    Yummy! I want to make those asap.

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

    I’m pretty sure these are served in heaven…

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

    OMG YUM!
    Im making these today!

  • Reply Danielle May 11, 2011 at 4:32 am

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

  • 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.

  • 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 🙂

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