Recipe by Faigy Grossman

Sweet ’n Spicy Churros

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Parve Parve
Easy Easy
6 Servings
30 Minutes

Churros immediately came to mind when I heard that oil was my “theme.” Delicious and different, churros aren’t difficult to make and don’t require any rising time, making this a perfect project with the kids for Chanukah vacation. I tweaked the typical coating to give it a spicy zing; feel free to play around with it, or just go back to the traditional cinnamon-sugar mixture. When I tried these out with my kids, suffice it to say, they were gone before the oil began to cool!



  • 1 cup water

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 1 tablespoon oil

  • 1 cup flour

  • 1 egg, beaten

  • oil, for frying

Spicy Sugar Coating

  • 1/4 teaspoon cayenne pepper


Prepare the Churros


Prepare coating by stirring together ingredients in a shallow mixing bowl. Set aside.


Heat the water, sugar, salt, and oil in a medium-sized pot and bring to a slow boil. Lower heat and add in flour, stirring with a wooden spoon, until dough forms a soft ball. Remove from heat and allow to cool slightly; stir in beaten egg and mix vigorously until incorporated. (You may find it easier to use an electric hand mixer, but you can do it by hand too.)


Fit a pastry bag with a large star tip and fill it with dough. The dough will squeeze out best while it’s still very warm, so don’t wait for it to cool off.


In a separate pot, heat three to four inches of oil and bring to a temperature of 350°F (175°C). If you don’t have a candy thermometer, sprinkle a bit of water into the oil; if it quickly bubbles up and disappears, the oil is ready. Carefully pipe dough mixture into the preheated oil in about four to five-inch lengths. Cut the end with a clean pair of scissors. Let fry until golden brown, about two to three minutes per side, and transfer to a paper-towel-lined dish. (Make sure the churros are completely browned before removing from the oil, or they may still be a bit doughy in the center.) Allow to drain for a few seconds, then transfer to the spicy sugar mixture and roll to coat.


Repeat process with remaining dough; serve warm with caramel sauce or chocolate ganache for dipping, if desired.


Don’t fry more than five to six churros at a time, or they’ll stick together and not fry evenly. Also, make sure to drain the churros once they’re fried, or the sugar coating will clump up and fall off. You want to drain for about 10–15 seconds; they won’t be too wet but will still have a bit of moisture on them so the coating will stick.

Prepare the Churros

Yields about 18 churros


Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Sweet ’n Spicy Churros

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2 years ago

How much in advance can I make these?

Reply to  Yehudis
2 years ago

Anything fried tastes best when made the day it’s going to be eaten. You can also wrap them in an airtight container and freeze them for up a month; thaw, uncovered, at room temperature; then reheat for about 10 minutes in a 350°F oven.