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Mini Churros

Mini Churros

Sneha Paul
Mini churros are the easiest snack ever! They are egg-free, crunchy and so yummy. Enjoy these crispy snacks with tea or coffee.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Servings 4 people


  • kitchen press or piping bag


  • 2 cup water
  • 5 tbsp sugar
  • 1 tsp salt
  • 4 tbsp oil
  • 2 cup all-purpose flour
  • oil for deep frying

For Coating:

  • 1 cup sugar granulated or powdered
  • 1 tsp cinnamon powder


  • In a wok, add water, sugar (5 tbsp), salt and oil (4 tbsp). Place over medium heat. Bring to a boil.
  • Then remove from heat and stir in the flour. Keep mixing it, until it forms a ball.
  • Transfer the dough to a kitchen press (you can also use a piping bag with a small star nozzle).
  • Heat oil in another wok (it should be a heavy-bottomed pot). Keep it on medium-high heat. When the oil heats up lower the heat to medium-low.
  • Press the dough over the wok, be very careful while you do this. Then using a pair of scissors cut it, so that it releases into the oil. Fry them until they are golden brown in colour.
  • Transfer the churros to a plate lined with tissue paper to drain off the excess oil. Let it cool down a little bit.
  • Combine powdered sugar and cinnamon powder. Then take the warm churros and dip in the sugar-cinnamon mix. You should not add the hot churros to the sugar-cinnamon mix, as it will melt the sugar.
  • Repeat the frying and coating process with the remaining dough.
  • If you want to store the churros, then do not roll them in the sugar-cinnamon mix. Allow it to cool down completely, then store it in an airtight container in a cool dry place (not in the refrigerator). Otherwise, it will become soft (believe me, I have made this mistake). Then when you want to serve them, just reheat at 180-degree Celsius in an oven for 4 to 5 minutes. Then roll in the sugar-cinnamon mix.
  • Serve these mini churros with tea or coffee.
Keyword churros recipe, egg-free, without piping bag