Crispy Eggless Churro Bites

Here’s my take on eggless churro bites – those sweet, cinnamon-coated little treats that bring all the flavor of traditional churros right to your kitchen. They’re crispy on the outside, soft on the inside, and best of all, you don’t need any eggs to make them.

These churro bites have become a weekend favorite at our house. I usually make a double batch because they disappear so quickly – especially when the kids have friends over. Nothing better than warm churros with a cup of hot chocolate, right?

What Kind of Flour Should I Use?

For churro bites, regular all-purpose flour is your best bet since it has just the right protein content to create that classic churro texture. While you might be tempted to experiment with bread flour or pastry flour, all-purpose flour gives you that perfect balance – not too dense and not too light. If you’re measuring by cups rather than weight, make sure to spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can pack in too much flour. For the smoothest batter, you can sift your flour first to remove any lumps, though this isn’t strictly necessary if you’re short on time.

Options for Substitutions

Let me share some helpful substitutions for these tasty churro bites:

• Plain flour: You can use all-purpose flour or pastry flour here. While whole wheat flour is an option, it will make the churros denser and less authentic in taste.
• Vegetable oil: For frying, any neutral oil works well – try canola, sunflower, or peanut oil. For the dough, you can use melted butter instead of oil for a richer taste.
• Sugar: Regular granulated sugar works best for coating, but you can try coconut sugar or brown sugar for a different flavor. For diabetic-friendly options, use erythritol or monk fruit sweetener, but keep in mind the texture might be slightly different.
• Cinnamon: While cinnamon is pretty traditional in churros, you can try other spices like cardamom, nutmeg, or pumpkin pie spice for a fun twist. Or skip it entirely and just use sugar for coating.

Watch Out for These Mistakes While Frying

The biggest challenge when making churro bites is getting the oil temperature just right – too hot and they’ll burn on the outside while staying raw inside, too cool and they’ll become greasy and heavy. Keep your oil between 350-375°F using a thermometer, and fry only a few pieces at a time to maintain the temperature.

Many home cooks struggle with the dough consistency – it should be thick enough to pipe and hold its shape, so make sure to cook the flour mixture until it forms a ball that pulls away from the sides of the pan. When piping the churros, cut them into 1-inch pieces using clean kitchen scissors for even cooking, and don’t overcrowd the pan as this will make them stick together and cook unevenly.

For the perfect crispy exterior, drain the churros on paper towels immediately after frying, then roll them in the cinnamon-sugar mixture while they’re still warm – waiting too long will prevent the coating from sticking properly.

What to Serve With Churro Bites?

These sweet and crispy churro bites are perfect for dipping, so let’s talk about some tasty companions! A warm chocolate sauce is the most popular choice – just melt some good chocolate with a splash of heavy cream for the perfect dunking situation. If chocolate isn’t your thing, try serving these with dulce de leche, caramel sauce, or even a simple vanilla ice cream on the side. For a fun party setup, you could put out a few different dipping options and let everyone mix and match their favorites.

Storage Instructions

Keep Fresh: These churro bites are best enjoyed right after making while they’re still warm and crispy. If you have leftovers, place them in an airtight container at room temperature for up to 2 days. Just know they might lose some of their signature crunch over time.

Save for Later: You can prepare the dough ahead of time and keep it in the fridge for up to 24 hours. Just bring it back to room temperature before frying. This is super handy when you’re planning to serve these as a party snack!

Crisp Up: If your stored churro bites have gone a bit soft, you can bring back some of their crispiness by popping them in a preheated oven at 350°F for about 3-5 minutes. Just keep an eye on them to make sure they don’t brown too much!

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 100-110 g

Ingredients

• 1/2 cup sugar, plus an additional 2 tablespoons, divided
• 2 teaspoons cinnamon powder
• 2 tablespoons vegetable oil, with extra for frying
• 1/2 teaspoon salt
• 1 cup water
• 1 cup plain flour

Step 1: Prepare the Cinnamon-Sugar Coating

In a shallow dish, combine 1/2 cup of sugar with the desired amount of cinnamon.

Whisk together until well mixed, then set the mixture aside.

This will be used to coat the churro bites after frying.

Step 2: Make the Churro Dough

In a small nonstick saucepan set over medium-high heat, mix together the remaining 2 tablespoons of sugar, 2 tablespoons of vegetable oil, 1/2 teaspoon of salt, and 1 cup of water.

Whisk the ingredients until combined and bring the mixture to a boil.

Remove the pan from the heat and stir in the flour until the mixture forms a smooth ball of dough.

Step 3: Prepare for Frying

Transfer the churro dough to a piping bag fitted with a star-shaped tip, if available.

Add about 4 inches of vegetable oil to a stockpot set over medium-high heat and attach a deep-fry thermometer to monitor the temperature.

Line a baking sheet with paper towels to drain the churro bites after frying.

Step 4: Fry the Churro Bites

Once the oil reaches 360°F, carefully pipe the churro dough into the hot oil.

Use scissors to cut the dough every 1/2-inch as it releases into the oil.

Make sure not to overcrowd the pan to ensure even frying.

Fry the churro bites until they are golden brown on all sides.

Use a slotted spoon to transfer them to the paper towel-lined baking sheet for draining.

Step 5: Coat and Serve

Allow the churro bites to drain for approximately 2 minutes on the paper towels.

Then, roll the drained churro bites in the prepared cinnamon-sugar mixture until they are fully coated.

Repeat the process of frying, draining, and coating with the remaining dough, ensuring the oil returns to 360°F between batches.

Serve the churro bites warm, paired with your choice of dipping sauces.