Authentic Grain-Free Churros
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. And before you think this recipe is difficult, it’s not! Just grab your Otto’s Naturals Cassava flour and get started. There is something you should know though… whenever we make these churros, I blink, and they are gone. It’s very strange… you have been warned!
How to Make Easy Grain-Free Churros
Recipe courtesy: @cornallergymom
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 degrees*
Grain-Free Churro Instructions
- In a pot, cook water, butter, and sugar on medium heat
- Bring to a gentle boil then turn off heat and add flour
- Mix well
- Transfer mixture to a standing mixer and add the egg
- Mix on Low until blended
- Move the dough to a pipping bag with a large tip
- On the stovetop heat at least an inch and a half of oil in a deep pan*
- Pipe the churro dough into the hot oil using a knife or scissors
- Cook 1-2 minutes, turning churro with tongs as needed.
- Add cinnamon sugar mixture to a bowl and mix. Use this to coat churros as they come out of the oil.
These don’t “keep” well, so be sure to eat 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 at all they will go soggy. Eat while fresh!
Why do Churros get soggy?
Churros get soggy when the pot is too crowded. 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 are the best oils to fry in because they do not affect the flavor of the dish. 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!
