Warm, sweet and cinnamony — these mini churros are a delightful fried treat perfect for Chanukah or any cozy gathering.
If you know me, you might be surprised to see churros here. I’m more likely to make beignets than a long list of fried foods, and churros can feel like an involved project. That said, after developing this recipe for an article, I discovered they’re worth the effort: crisp on the outside, tender inside, rolled in cinnamon-sugar and perfect with dipping sauces. If you’ve ever enjoyed churros at a restaurant and wanted to recreate that experience at home, these mini churros are an approachable and rewarding option.
These mini churros are especially nice for Chanukah: they fry quickly in batches, they’re kid-friendly to make (with supervision), and they pair beautifully with chocolate sauce, caramel, or vanilla custard. I make a small batch in a small saucepan, but the recipe scales easily if you want more. I served mine as cute, bite-sized churros alongside a warm homemade chocolate dipping sauce and a couple of store-bought sauces for variety.
Frying can be intimidating, but it’s a great activity to do with older children who understand safety rules: keep a steady temperature, don’t overcrowd the pot, and have tongs and a cooling rack or paper towels ready. If you prefer, you can make longer churros, but the mini version fries evenly and is easy to pop into a dipping sauce.
Mini Churros
Warm, sweet and cinnamony — these fried churros are a fun Chanukah treat
Ingredients
Cinnamon-Sugar
- 1/2 cup sugar
- 1 tsp cinnamon (or a mixed apple-crisp spice blend)
Batter
- 1½ Tbsp sugar
- 1 cup water
- 1/2 tsp salt
- 2 Tbsp oil
- 1 cup flour
- Oil, for frying (a few inches in a deep pot)
Chocolate Sauce
- 1/2 cup heavy cream
- 3 oz chopped chocolate or chocolate chips (about 1/2 cup)
Instructions
For the Churros
- Mix the sugar and cinnamon (or apple-crisp spice blend) in a shallow pan or plate. Set aside.
- To make the batter, combine the 1½ tablespoons sugar, water, salt, and 2 tablespoons oil in a small saucepan over medium heat. Bring to a boil.
- Remove the saucepan from the heat and quickly stir in the flour until the mixture forms a smooth dough. Work briskly so the heat doesn’t dry it out too much.
- Allow the batter to cool slightly so it is safe to handle and easier to pipe.
- Meanwhile, heat a few inches of oil in a 5–6 quart pot over medium heat until it’s ready for deep frying. A wooden spoon placed in the hot oil will bubble around the handle when the oil is hot enough.
- Transfer the batter to a pastry bag fitted with a large star tip. Pipe strips about 3 inches long directly into the hot oil. If you prefer mini rounds, you can pipe shorter sections and cut them off with scissors into the oil.
- Fry the churros in batches for about 3 minutes, or until they are a light golden brown and cooked through. Turn them gently if needed to ensure even color.
- Remove the churros with a slotted spoon and drain briefly on paper towels or a wire rack. While still warm, roll each churro in the cinnamon-sugar mixture to coat.
- Serve immediately with dipping sauces.
Chocolate Dipping Sauce
- Heat the heavy cream in a small saucepan over low heat or briefly in the microwave. Do not let it boil; it should be warm and steaming.
- Remove from heat and add the chopped chocolate. Stir until fully melted and the sauce is smooth.
- Keep the sauce warm and serve alongside the churros. The sauce will thicken slightly as it cools.
Notes
Yield: about 30 mini churros, depending on the length and thickness you pipe.
Tip: Don’t overfill the pastry bag. Work in small batches to avoid the bag bursting or becoming difficult to handle. If the batter thickens while you work, brief gentle reheating or kneading in the bag will help.
Spice option: If you prefer, substitute plain cinnamon for any specialty spice blend.
Churros are best enjoyed hot and fresh, but you can keep them warm in a low oven for a short time if needed. Experiment with different dipping sauces—caramel, vanilla custard, or fruit sauces all pair well. With a little practice, frying churros at home becomes an easy and festive tradition that’s great for sharing.
Recipe by Faigy Murray. Adapted and written here for clarity and home kitchens.
