If you love churros but are looking for an easier, bite-sized version, these Churro Poppers are the answer! Crispy on the outside, soft and fluffy on the inside, and rolled in cinnamon sugar—these mini churro poppers are everything you love about the classic treat but in a fun, poppable form. Perfect for parties, dessert, or just satisfying your churro craving, these poppers are easy to make and even easier to eat!
Why You’ll Love These Churro Poppers
- Bite-Sized Fun: These poppers are perfect for snacking, sharing, or party platters.
- Crispy & Fluffy: Crispy on the outside and fluffy on the inside, with the perfect cinnamon sugar coating.
- Easy to Make: No piping bag required—just roll and fry!
- Crowd-Pleaser: Great for parties, game day, or a fun dessert the whole family will love.
- Perfect Dipping: Pair with chocolate or caramel sauce for extra indulgence!
Ingredients
- 1 cup (240ml) water
- 2 tbsp sugar
- 2 tbsp unsalted butter
- 1 cup (125g / 0.27 lb) all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- Vegetable oil for frying
For the Cinnamon-Sugar Coating
- ½ cup (100g / 0.22 lb) granulated sugar
- 1 tbsp ground cinnamon
Optional Dipping Sauces
- Chocolate sauce
- Caramel sauce
Directions
Step 1: Make the Dough
- Boil the Water, Sugar, and Butter:
In a medium saucepan, combine water, sugar, and butter. Bring to a boil over medium heat, stirring until the butter melts. - Add the Flour:
Once the mixture boils, remove the saucepan from the heat and stir in the flour all at once. Mix vigorously until the dough comes together and pulls away from the sides of the pan. - Cool the Dough:
Let the dough cool for a few minutes before adding the eggs (so they don’t scramble).
Step 2: Add the Eggs
- Mix in the Eggs:
Once the dough has cooled slightly, beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. The dough will be thick and sticky.
Step 3: Fry the Poppers
- Heat the Oil:
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). - Shape the Poppers:
Using a small cookie scoop or a spoon, drop small, rounded balls of dough into the hot oil. Fry a few at a time, being careful not to overcrowd the pan. - Fry Until Golden:
Fry the churro poppers for about 2-3 minutes, turning occasionally, until they are golden brown and cooked through. - Drain the Poppers:
Use a slotted spoon to transfer the fried poppers to a paper towel-lined plate to drain excess oil.
Step 4: Coat in Cinnamon Sugar
- Make the Cinnamon-Sugar Mixture:
In a shallow bowl, mix together the granulated sugar and ground cinnamon. - Roll the Poppers:
While the churro poppers are still warm, roll them in the cinnamon-sugar mixture until evenly coated.
Step 5: Serve
Serve the churro poppers warm with optional dipping sauces like chocolate or caramel. Enjoy these little bites of cinnamon-sugar goodness!
Notes
- Fry in Batches: To avoid overcrowding the pan and dropping the oil temperature, fry the poppers in small batches.
- Storage Tips: Churro poppers are best eaten fresh, but you can store leftovers in an airtight container for up to 1 day. Reheat in the oven for a few minutes to regain their crispiness.
- Spice it Up: For a fun twist, add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture.
- Dairy-Free Option: Use dairy-free butter or margarine for a dairy-free version.
- Make It Easier: Use pre-made biscuit or churro dough if you’re short on time!
Frequently Asked Questions
Can I bake the churro poppers instead of frying them?
Yes! While frying gives the poppers that signature crispy texture, you can bake them at 375°F (190°C) for about 10-12 minutes until golden.
What’s the best oil for frying?
Vegetable oil, canola oil, or sunflower oil are great for frying since they have a high smoke point.
Can I freeze churro poppers?
You can freeze the fried poppers, but they’re best fresh. If you do freeze them, reheat them in the oven to restore their texture.
What can I serve with churro poppers?
Churro poppers are delicious with chocolate sauce, caramel sauce, or even a warm dulce de leche dip.
Can I make the dough ahead of time?
Yes! You can make the dough ahead and store it in the fridge for up to 24 hours. Let it come to room temperature before frying.
Tips and Notes
- My Tip: For an extra indulgent treat, drizzle melted chocolate over the churro poppers before serving!
- Pro Trick: Make sure the oil is at the right temperature—if it’s too hot, the poppers will burn on the outside and be raw inside; too cold, and they’ll be greasy.
- Serving Suggestion: Serve these poppers alongside a hot cup of coffee or tea for a perfect snack or dessert.
Variations
- Stuffed Churro Poppers: Fill each popper with a dollop of Nutella, cream cheese, or jam before frying for a surprise inside!
- Gluten-Free Churro Poppers: Use gluten-free flour to make this recipe suitable for those with gluten sensitivities.
- Spicy Churro Poppers: Add a pinch of cayenne pepper to the cinnamon sugar for a spicy-sweet treat.
- Chocolate-Dipped Poppers: Dip the churro poppers halfway in melted chocolate and let them set for an extra special touch.
- Savory Churro Poppers: Skip the cinnamon sugar and toss the poppers in Parmesan and herbs for a savory twist!
Churro Poppers
These Churro Poppers are bite-sized delights with a crispy exterior and soft, fluffy inside, coated in cinnamon-sugar goodness. Perfect for parties, snacks, or dessert, these mini churros are fun to make and even more fun to eat. Serve them with a side of chocolate or caramel sauce for dipping, and watch them disappear in no time!
Ingredients
For the Churro Dough
- 1 cup 0.24 L water
- 4 tablespoons 0.25 lb unsalted butter
- 2 tablespoons 0.03 lb granulated sugar
- ¼ teaspoon salt
- 1 cup 0.25 lb all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Cinnamon-Sugar Coating
- ½ cup 0.12 lb granulated sugar
- 1 tablespoon ground cinnamon
Optional Dipping Sauces
- Chocolate sauce
- Caramel sauce
Instructions
Step 1: Prepare the Dough
- In a medium saucepan over medium heat, combine the water, butter, sugar, and salt. Bring to a boil.
- Remove from heat and stir in the flour until a dough forms and pulls away from the sides of the pan.
- Let the dough cool for a few minutes, then stir in the eggs, one at a time, until fully incorporated. Add the vanilla extract and mix until the dough is smooth.
Step 2: Heat the Oil
- Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C).
Step 3: Fry the Churro Poppers
- Scoop small spoonfuls (about 1 tablespoon each) of the dough and carefully drop them into the hot oil. Fry in batches for 2–3 minutes, turning occasionally, until the churro poppers are golden brown and puffed up.
- Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
Step 4: Coat in Cinnamon-Sugar
- In a shallow bowl, mix together the sugar and cinnamon.
- While the churro poppers are still warm, toss them in the cinnamon-sugar mixture until evenly coated.
Step 5: Serve and Enjoy
- Serve the churro poppers warm with optional chocolate or caramel sauce for dipping.
Notes
- Storage: Best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven to crisp them up.
- Make-Ahead Tip: You can prepare the dough ahead of time and refrigerate it for up to 1 day before frying.
- Add a Twist: Try filling the poppers with dulce de leche or chocolate ganache for an extra indulgent treat.
- Serving Idea: Serve with coffee or hot chocolate for a cozy dessert.
Tried this recipe?Let us know how it was!
