Saturday, February 23, 2008

Churros 西班牙炸油条切洛斯

Churros is like our fried dough stick (油条)except it's much easier to do compared to our Chinese version. From what I gather, Churros was originated from Spain and is a rather common snack in Philippines as it was pass down during the time when Philippines was a Spanish colony. Correct me if I'm wrong.

Which ever it was, I'm glad someone somehow brought Churros to Singapore. *smiles* I just love it! I used to buy Churros from one of the stalls in Bugis function. That was many years ago and that stall is no longer there. I have not find another place selling it since. Hence, I have to do it myself. Oh, you will need thick gloves to do this, unless you have thick (hand) skin and can take the heat.

  • 250ml Water
  • 1/4 teaspoon Salt
  • 125g All-Purpose Flour, sifted
  • 250ml Oil
  • Icing Sugar or Cinnamon Sugar for dusting

How to do it:
  1. Put flour in a heatproof bowl and set aside.
  2. Combine water and salt in a saucepan.
  3. Bring it to a boil.
  4. Pour it over the flour.
  5. Stir till a smooth dough is formed and it separates from the sides of the bowl.
  6. Spoon the dough into a pastry bag with a large tip.
  7. Pipe into hot oil.
  8. Alternatively, pipe on greased and floured baking paper.
  9. Deep fry till golden yellow.
  10. Drain on paper towels.
  11. Dust with icing sugar.

It's too soft to pick up the piped dough. So pipe directly to the hot oil will be easier. Or you can piped it on a floured baking paper then slip it to the hot oil.

  • Click HERE for printer-friendly version of an original recipe.

* before dusting *


  1. Yummy!! I am drooling! lol I wish I wasn't on a diet! ha ha
    I wonder if my hubby would like this, he is such a picky eater!!!

  2. A Belated Gong Xi Fa Chai to you! I love Churros but only eat the usual long straight shape ones....

  3. Hi

    I've been following your blog for a while and I just started blogging myself. I would like to link you if you don't mind.

    You've been tagged. Pls check it out here.


  4. Asiangarden,
    Thanks! Haha .. Diet?! What a pity! You will miss lots of yummy food. ;)
    Hope your hubby will like this. Maybe the kids too. ;)

    Gong Xi Fa Cai to you too! :)
    Do you know where to get those straight ones? I miss it so much.

    Thanks for visiting. Sure you can link me.

    I'm sorry I have to pass the tag. I really don't have the time to do tags and meme. Sorry but appreciate you tagging me. :)

  5. Thanks, no worries. Dun have to be apologetic abt it. :)

  6. Hi, I would like to know whether can I pipe the dough on a baking pan lined with wax paper. Pipe everything on it, freeze it and then deep fry it when it's frozen. Perhaps it will just take a little longer time. I love eating this but hate piping this over hot oil. Thanks!

  7. Quinn,
    You can try and let me know. Haha ... But I think it might work. Just that I'm not sure about the temperature to fry in in order not to burn it and at the same time cook it inside.

    You can try piping in on paper and baking it for 5 minutes. It will still be soft but you'll be able to pick it up gentle and frying it. I try that the last time I did it cos the kids were in the kitchen. Yeah, it's safer this way.

    But I got to say, frying them straight tasted nicer. ;)

  8. Hi everyone am doing a little survey on much will u pay for a churros if you find one???

  9. Anonymous,
    In the past, I paid about S$2 for one. After I know how to do it, at most $1, which is for the work done cos the ingredients are really too cheap. :)

  10. hi there! i've tried your recipe, along with many others. but somehow for all the times I have tried, my churros is always wet on the inside! do you know how to overcome this? thanks!

  11. @sharon, Try reducing the heat and fry it longer. Your Churros is under cooked. ;)