Comments on: The Easiest Homemade Churros (No Eggs)

By: Oriana Romero

Oriana Romero — Sun, 09 Jan 2022 11:00:12 +0000

In reply to Manasaa. Hello Manasaa! Thanks so much for your kind words and for the suggestion. I have thought about it. Meanwhile, keep using and baking all the free recipes you can find here =)

By: Manasaa

Manasaa — Sat, 08 Jan 2022 15:20:20 +0000

Hi Oriana! I love all of your recipes, I have learned so many new things about eggless baking. All of your ideas and tips are so valuable. It would be really convenient if there was a mommy’s home cooking app for viewers! I know I would certainly download it and I’m sure all of your other fans would as well! Thank you soooo much for all of your help with dessert!

Sincerely,
Manasaa

By: Oriana Romero

Oriana Romero — Thu, 19 Aug 2021 06:50:38 +0000

In reply to Abby. Hello Abby! I haven’t tested it personally, but you can certainly give it a try (texture will be different). I would recommend forming the churros and then freeze them before air-frying them. Let me know how it turns out for you!

By: Oriana Romero

Oriana Romero — Thu, 19 Aug 2021 06:24:36 +0000

In reply to May. Hello May!! We LOVE this churro recipe and make it all the time. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.

By: Abby

Abby — Wed, 18 Aug 2021 23:53:20 +0000

Hi! Thank you for this recipe! I was just wondering if I could air fry these and if you know for how long? Thanks!

By: May

May — Tue, 10 Aug 2021 12:58:13 +0000

I decided to try a new Churro recipe for once and I was not disappointed. The batter was normal compared to other recipes, but when I fried it, Oh my gosh, it was soooo perfect.

I was low on vegetable oil so I added some olive oil. It still wasn’t enough to deep fry it as the dough was 1/4 of the way out the oil, but it still cane our awesome. The outside was super crunchy and the inside was soft and light.

I originally doubled the recipe, but it was too good so I had to make a third serving. I served it with cinnamon sugar and that finished it off, though the plain Churro also tasted amazing. Not too sweet, not too bland.

By: Oriana Romero

Oriana Romero — Tue, 09 Jun 2020 07:12:10 +0000

In reply to Clayton Wheat. Hello Clayton! I am so glad you liked my recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!

By: Clayton Wheat

Clayton Wheat — Mon, 08 Jun 2020 12:18:52 +0000

Great recipe! I have a small churro stand business and am always looking to make a better churro. I added a couple of ingredients just to experiment and they turned out AWESOME! I added vanilla, a little more oil, corn starch, and lemon juice. These were just about perfect and what I remember tasting from churro vendors on the streets of L.A. I will be using this recipe in my churro stand from now on!

By: Oriana Romero

Oriana Romero — Tue, 07 Apr 2020 15:42:40 +0000

In reply to Rinika Jain. Hello Rinika! It does not need to be totally cold but it's very important that you mix the dough very well to make sure all the water is absorbed. This will prevent oil explosions when frying. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

By: Rinika Jain

Rinika Jain — Sun, 05 Apr 2020 15:55:48 +0000

In reply to Barbara Kil. The dough should be cooled before piping.?