Egg-Free Churros Recipe

It has been quite some time that I have had a churro. Growing up, we had them every now and then but they weren’t my favorite treats. I’d prefer pan dulce like a concha. Mmm, so delicious. As I grew up, and ate more churros, I finally began to like them. Fast forward to now, it has been years since my last churro. Finding a plant-based churro, now that I am vegan, has been difficult in Phoenix. Slowly the vegan scene is picking up in Arizona, but I still can’t find all my favorite dishes veganized yet. So I decided that I would try to veganize a churro recipe.

After looking through many many churro recipes, I have finally come up with this egg-free churro recipe. I think the most difficult part in making churros is making sure you have a piping bag and the right size pastry tip, as this dough is on the thicker side. Nonetheless, with some patience and a firm hand, making these churros is easy. I hope you give this recipe a try and tweak any part as needed. For example, if the cinnamon sugar coating is too sweet, add less sugar or if it’s too spicy, add less cinnamon.

Egg-Free Churro Ingredients:

• 1 cup All Purpose Flour
• 1 1/2 cups Water
• 1/4 teaspoon Salt
• 2 Tablespoons Sugar
• 1 1/2 Tablespoons Oil (Vegetable, Coconut, or Olive)
• 1 teaspoon Vanilla Extract
• 2-3 cups of Frying Oil (I used Peanut Oil)

Coating Ingredients:

• 1/4 cup Sugar
• 1 1/2 teaspoons Ground Cinnamon

Let’s Get Started

1. Heat frying oil to 375 degrees Fahrenheit in your deep fryer or a wide and deep pot.
2. Prepare coating by placing sugar and cinnamon in a bowl and mixing well. Place aside.
3. In a small pot, boil water, sugar, salt, oil, and vanilla extract.
4. Once water mixture is brought to boil, stir well and add flour to wet ingredients and mix well until dough is smooth.
5. Once dough has cooled enough to handle, put dough into a pastry bag (piping bag) with a wide star pastry tip.
6. Twist pastry bag and begin piping churro dough directly into frying oil. Use dough cutters or a small butter knife to cut dough from pastry bag.
7. Use tongs, butter knife, or tool of your choice to shape churros (straight, curved, etc.) and let cook for about 5 minutes.
8. Turn churro over and cook until golden brown (the thicker/larger the churro, the longer it takes to deep fry).
9. Remove from frying oil and place on a plate with a paper towel (to absorb excess oil) for 1 minute.
10. Then sprinkle desired amount of sugary cinnamon coating all over churro and serve with your favorite vegan chocolate sauce, hot chocolate, cafecito and/or Coconut Nice Cream.

If you tried making churros, I’d love to see them. Please tag me online or use the hashtag #MermaidGoesVegan so that I can see your delicious creations. Enjoy!