For me churros, bring memories of family vacations in Mexico; swimming in the ocean, enjoying just-fried roadside churros. Here, we tested them in our kitchen and dusted them with icing sugar. Delicious! -Mari
Recipe & food styling Marisa Curatolo.

Recipe & food styling Marisa Curatolo.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10Servings


  • 1 cup cold water
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon coarse salt
  • 1 cup all-purpose flour, sifted
  • 3 eggs, room temperature
  • Canola oil, for deep frying
  • Icing sugar, for dusting


In medium saucepan, combine water, butter, sugar, lemon zest and salt. Bring to boil over medium heat. Reduce to low; slowly add FLour and mix well. Remove from heat. Add eggs one at a time, beating well after each addition. Spoon batter into pastry bag fitted with large star tip.

Heat oil to 350°F in large skillet. Hold pastry bag over oil and drop in 1-inch pieces of dough, careful not to splatter oil. Fry, turning churros often, until golden brown, about 1 minute. Remove with slotted spoon; drain on paper towels. Dust with icing sugar and serve immediately.