Easy Homemade Churros… and an International Day recap

My Daughter’s Montessori recently had an “International Festival!” Students and parents were encouraged to bring cuisines from various countries around the world. Charlotte’s teachers chose Mexico, so (of course) I volunteered to make Churros!

Although I used a new recipe, I enjoyed making them just as much as I did on “Worst Cooks in America!”

We even broke out the cascarones afterwards to celebrate Charlotte’s performance! (The kids cannot get enough of them!)

And to keep the celebration going, I left out our “Fiesta” decor. It really helped to set the mood.

Mini pinatas, flowers, maracas and photo booth decor | Party City
Mini sombreros and cascarones | Hobby Lobby

Easy Homemade Churros

5 from 1 vote
Recipe by Makinze Gore Course: DessertCuisine: MexicanDifficulty: Easy


Prep time


Total time




  • 1 cup water

  • 6 tablespoons butter

  • 2 tablespoons granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup flour

  • 1 teaspoon kosher salt

  • 2 large eggs

  • vegetable oil, for frying

  • cinnamon sugar


  • Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes. 
  • To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip. 
  • In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6″ long ropes. Use kitchen scissors to cut off dough from piping bag. 
  • Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack. 

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