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

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

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

  • Reply Übersetzung August 12, 2012 at 6:25 am

    OOOOh wonderful : )))

  • 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!

  • 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 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

  • 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.

  • 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.

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

      I think I agree with this.

  • 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 🙂

  • 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.

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

    I just added this to my recipe binder. Brilliant!

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

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

  • 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

  • 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)

    • 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?

  • 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. 🙂

  • 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 🙂

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