Grain-Free Churros

Grain-Free Churros

Grain-Free, Gluten-Free, Nut-Free

Recipe by @cornallergymom

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Whoever had the idea to cover something deep fried in sugar and cinnamon deserves an award. This authentic churro recipe is the ultimate best-of-both-worlds experience. Rich yet fluffy, crispy yet soft, and ohhh so sweet. Serve alone or with a bit of dulce de leche or dark chocolate ganache. Churros con chocolate is certainly a favorite here at Otto's! And before you think this recipe is difficult, it’s not! Thanks to our Cassava Flour, grain-free just got easy!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6 (about 15-20 churros total) 

Ingredients

Churro Dough:

• 1 cup water
• 4 Tablespoons butter
• 2 Tablespoons sugar
• ¾ cup Otto’s Naturals - Cassava Flour
• 1/8 teaspoon salt
• 1 egg

Cinnamon Topping

• 1/3 cup sugar
• 2 teaspoons cinnamon
• Oil for frying - about 325°F*

Instructions

1. In a pot, cook water, butter, and sugar on medium heat.
2. Bring to a gentle boil. Turn off heat and add cassava flour. Mix well
3. Transfer mixture to a standing mixer and add the egg. Mix on low speed until blended.
4. Move the dough to a piping bag with a large star-shaped piping tip.
5. On the stovetop heat at least 1 1/2-inches of oil in a deep pan.*
6. Pipe the churro dough into the hot oil, using a knife or scissors to cut the churro length.
7. Cook for 1-2 minutes, turning churro with tongs as needed.
8. Add cinnamon sugar mixture to a bowl and mix. Use this to coat churros as they come out of the oil. 

These are best eaten while fresh!

How to tell if cooking oil is hot enough to fry in?

If you don’t have a candy thermometer to check the oil temp. the easiest and safest way to see if it’s ready is to stick the end of a wooden spoon into the oil. If you see lots of bubbles form around the wood and they start to float up, your oil is ready. If the oil itself is bubbling hard it's too hot; let it cool a bit and check the temperature again. 

Why do churros explode?

Churros explode because the outside of the batter cooks faster than the inside as it is exposed to the oil. Once the inside starts to cook, it steams and expands causing the churro to explode. To avoid this, use a large star-shaped tip. This will increase the surface area exposed to the oil, which helps to cook the churro more quickly.

How long does it take for churros to go bad?

Churros are best served warm, this is when they are at their most delicious point. If stored, they will get soggy. Eat while fresh! 

Why do churros get soggy?

Churros get soggy when the pot is too crowded, thus lowering the oil temperature. This is because the churros will start to steam rather than fry. To avoid sogginess, fry churros in smaller batches with plenty of room.

Another reason may be because the oil isn't hot enough. As mentioned above, the easiest and safest way to see if it’s ready is to stick the end of a wooden spoon into the oil. If you see lots of bubbles form around the wood and they start to float up, your oil is ready! If the oil itself is bubbling hard though, it's too hot; let it cool a bit and check the temperature again. 

What is the best oil to fry in?

There are many things to consider when choosing which oil to fry in. Overall, neutral oils with a high smoke point are the best oils to fry in because they do not affect the flavor of the dish, and they fry well. Common neutral oils include Avocado Oil, Canola Oil, Peanut Oil and Corn Oil. For this recipe we recommend Avocado oil, non-hydrogenated organic palm shortening, or refined coconut oil. However, any neutral oil will work equally well!