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

0 from 0 votes
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 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.

  • 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

  • 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 !

  • 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.

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

    OMG YUM!
    Im making these today!

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

    What a fun idea!

  • 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!

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

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

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

    i loved the pictures. very good photos.

  • 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!

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

      Chocolate and bourbon is a killer combo!

  • 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?

    • 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.

  • 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

  • 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?!

  • 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!

  • 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!

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