Churros – YUM!  Traditionally served for breakfast in Spain, they have become popular around the world as a sweet snack to be enjoyed at any time of the day.


  • 1 1/2 cup water
  • 1/4 teaspoon salt
  • 1 Tablespoon caster sugar
  • 1 teaspoon olive oil
  • 1 1/2 cup self raising flour
  • 2 Tablespoon vegetable oil (for cooking)
  • 3/4 cup vegan dark chocolate chips
  1. Whisk together the water, salt, sugar, and olive oil in a small saucepan over medium heat.  Bring the mixture to a boil then remove it from the heat.

  2. Stir in the flour while mixing with a wooden spoon until it forms a ball.

  3. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat until the oil reaches 190C (very hot)

  4. Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.

  5. Squeeze a 5-6 inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

  6. Gently melt the dark chocolate in a double saucepan. Transfer to a bowl and serve with the churros.

Non vego option: serve with milk chocolate or a sauce made of cream and chocolate.

Storage: ideally eaten on the same day, but will can be stored in an air tight container in the cupboard.

Credit: adapted with thanks from

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