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Cocoa-Pistachio Churros

Cocoa-Pistachio Churros

You can take the basic churro batter and frying technique in this recipe and create your own churro concoctions. Making these takes a little practice (though you get to eat the “mistakes”) in order to get the feel for the dough, the oil, and the size of the churro. You’ll need a piping bag and a star tip to make these, so have those handy before you begin.

Makes4 churros

CostInexpensive

Total TimeUnder One Hour

Kid FriendlyYes

Ingredients

  • For the Churro Batter
  • 1 cup water
  • 2 tablespoons corn or other vegetable oil, plus more for frying
  • 1 tablespoon plus 1 teaspoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 teaspoon salt
  • 1 cup unbleached all-purpose flour
  •  
  • For the Cocoa-Pistachio Sugar
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 1/3 cup finely chopped pistachios

Instructions

  1. Batter: In a small pot, combine the water, oil, sugar, cinnamon, and salt and bring to a simmer over medium heat. Stir until the sugar dissolves and simmer for 2 to 3 minutes. Remove the pot from the heat and immediately whisk the flour into the pot, whisking vigorously until evenly combined. Allow this to cool.

  2. Cocoa-Pistachio Sugar: Combine the sugar, cocoa powder, and pistachios on a plate so you can roll the churros in the mix. Set the plate near the stove and get a rack or plate and paper towel ready to receive the cooked churros.

  3. Frying: Add 1 inch of oil to a wide iron skillet or heavy-bottomed pan. It needs to be big enough to fit the length of the churro you wish to make. The wider the pan, the more churros you can cook at one time. Bring the oil to 375°F. Transfer the churro batter to a piping bag fixed with a 3/8- or 1/2-inch star tip. Pipe a little batter into the oil. If it browns in about 2 minutes, the oil is ready. Pipe 4- to 5-inch churros into the oil, pinching off the end of the churro with your fingers. Be careful that you don’t get spattered with oil.

  4. Fry the churros for 2 to 3 minutes, until they are golden brown. Transfer them to a rack or paper towel and give them about 1 minute to cool. It’s important not to wait longer than 1 minute; otherwise, the sugar mix will have a hard time sticking to the churros. Roll them in the cocoa-pistachio sugar and set them aside. Repeat this process until you have cooked all the batter.

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