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Homemade Churros Tips
Why are my churros gooey inside?
Churros should be light and tender on the inside and crisp on the outside. With this in mind, there are several reasons your churros might be gooey inside—but with a few tips, you can cook churros with confidence! Before adding the dough, bring the oil temperature to 375°. If the oil is any hotter, the outside will brown before the inside can cook. If the oil is too cold, the churro will fall apart and take on too much oil, resulting in a greasy mess. It’s also important to let the oil come back up to the proper temp between batches. Finally, don’t overcrowd your pan; otherwise, the churros will steam instead of fry. Check out our guide to how to deep fry at home
for more tips.
What do I serve with homemade churros?
Churros would make a great addition to any Mexican-themed meal! Pair them with chicken fajitas
, ceviche or chilaquiles
. Add them to a dessert tray with other Mexican desserts
like Mexican wedding cookies
and creamy caramel flan
How should I store leftover homemade churros?
Of course, homemade churros are best served hot. But in the off chance you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, place the cooled churros on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 1 month. When you're ready to eat, let the churros thaw at room temperature. Reheat by popping them into the oven at 375° on a baking sheet for 5 to 8 minutes.—Julie Schnittka, Taste of Home Senior Editor
1 fritter: 122 calories, 5g fat (1g saturated fat), 17mg cholesterol, 60mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 2g protein.