If you haven't had the pleasure of enjoying a churro, I highly recommend that you do. This Spanish pastry is super easy to make, and only takes a few simple ingredients. Many recipes for churros call for eggs, but did you know that traditional churros that are sold at carnivals and from street carts, doesn't use eggs? Nope, they're made from a simple dough that contains flour, sugar, water, oil, and salt. That's it! Finish them off with a dusting of cinnamon sugar, and you are good to go. For an extra special treat, serve with chocolate sauce, your family will thank you.
My version is slightly different, being that I made them into bite-sized pieces, instead of the traditional sticks. Why you ask? Because today is Sunday Supper time, and our theme is Spanish Tapas. Tapas are snacks, or small plates of food that originated in Spain. They're served throughout the day in bars and restaurants, usually along with wine.
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Churro Bites with Chocolate Sauce
1 cup water
2 1/2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons pure olive Oil
1 cup all-purpose flour
Oil for deep frying
1/2 cup sugar
1 teaspoon cinnamon, or to taste
Place the water, sugar, salt and oil in a medium saucepan, and bring to a boil, stirring constantly.
Remove from heat and the flour, stirring vigorously with a wooden spoon until well incorporated.
Let the mixture cool for 10 minutes, then pinch off small pieces of the dough, and roll into small ropes. (About an inch long Don't make them to thick, or they will be doughy in the middle).
Pour olive oil into another saucepan. The oil should be at least 2" deep.
Heat oil to 375 degrees and carefully place the churros until the hot oil, a few at a time, as they tend to stick together is you crowd them.
Fry until golden brown, stirring them around frequently to prevent sticking, until golden brown.
Remove from oil with a slotted spoon, and allow to drain for a few minutes on paper towels.
Mix together the sugar and cinnamon, and roll the churros in the mixture and serve warm as is, or with chocolate sauce. (Recipe below)
1 - 12 ounce can evaporated milk
1 - 12 ounce package semi-sweet chocolate chips
1 teaspoon vanilla
Combine evaporated milk and chocolate chips in a medium, heavy-bottomed saucepan.
Cook over low heat, stirring frequently, until chips are melted.
Remove from heat and stir in vanilla extract.
Serve warm with churros.
As a special treat, tonight's Sunday Supper will be going on LIVE from Tapa Toro in Orlando, FL. It's sort of an after-party from the amazing Food and Wine Conference that I'm attending this weekend! Join us at our Twitter party tonight, as we talk about all things Tapas, and enjoy our own tapas from Tapa Toro! Be sure to check out their website, and their social media as well, at Facebook, Twitter, and Instagram, for info on their incredible food.
Thank you to Caroline from Caroline's Cooking for hosting our event this week.
Para Empezar, Las Tapas (Appetizers/tapas) -
- Apple, Chorizo, and Manchego Crostini by Hezzi-D’s Books and Cooks
- Champiñones al Ajillo by Culinary Adventures with Camilla
- Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
- Citrus & Fennel Marinated Olives by Go Epicurista
- Clams Casino Dip with Bacon by Girl Abroad
- Crab Enchilado Empanadas with Avocado Cream by Gourmet Everyday
- Deviled Eggs with Shrimp by Our Good Life
- Gambas al Ajillo (Garlic Shrimp) by Pook’s Pantry
- Garlicky Shrimp with Pancetta Olive Oil by Grumpy's Honeybunch
- Gazpacho Cucumber Bites by A Mind Full Mom
- Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
- Herbed and Spiced Almonds by Get the Good Stuff!
- How to make Beef Sweet Sour Meatballs with Pineapple for #SundaySupper by Asian In America
- Manchego Cheese & Chorizo Bites with Saffron Alioli by Hardly A Goddess
- Margarita Ceviche by The Crumby Cupcake
- Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
- Roasted Bell Pepper Goat Cheese Bites by She Loves Biscotti
- Roasted Eggplant and Piquillo Pepper Toasts by Take A Bite Out of Boca
- Roasted Red Peppers and Anchovies with Bruschetta by The Hungry Goddess
- Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble by The Freshman Cook
- Serrano Ham & Goat Cheese Croquettes by My World Simplified
- Serrano Ham Bites with Melon and Cheese by Palatable Pastime
- Shrimp Romesco Bites by Cooking On The Ranch
- Smoked Sardine Crostini by Cindy’s Recipes and Writings
- Spanish Garlic Shrimp by Life Tastes Good
- Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
- Tortilla de Camarones by The Healthy Fit Foodie
- Tortilla Española by Monica’s Table
- White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
- Zanahorias Aliñadas (Spanish Marinated Carrots) by Tara's Multicultural Table
- Buñuelos de Viento by Dessert Geek
- Chocolate Orange Macarons by Gluten Free Crumbley
- Chocolate Toasts with Apricot Jam by The Wimpy Vegetarian
- Churro Bites with Chocolate Sauce by Angels Home Sweet Homestead
- Churro Cupcakes by Pies and Plots
- Mini Vanilla Flans by That Skinny Chick Can Bake
- Mini Dulce de Leche Cheesecakes by The Redhead Baker
- Tinto de Verano ~ A Sangria alternative by An Appealing Plan
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board
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