Avocado Lime Churros with Cinnamon Sugar

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Crisp fried churros made with creamy avocado in the dough, rolled in cinnamon sugar and served with a zesty lime dipping sauce for a fresh twist on a Cinco de Mayo dessert. This Mexican-inspired Cinco de Mayo recipe, ready in about 40 minutes, pairs ripe avocado, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 150g), mashed ripe avocado
• 1 cup water
• 4 tbsp unsalted butter
• 2 tbsp, plus 1/2 cup for coating granulated sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 tbsp ground cinnamon
• for frying, about 4 cups vegetable oil
• 1/4 cup, for dipping sauce powdered sugar
• 2 tbsp, freshly squeezed lime juice
• 1/4 cup heavy cream

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 1 cup water, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
2. Step 2: Remove saucepan from heat and immediately stir in 1 cup all-purpose flour and the mashed flesh of 1 medium ripe avocado until the mixture forms a smooth dough and pulls away from the sides of the pan.
3. Step 3: Transfer the dough to a mixing bowl and let cool for 5 minutes. Then beat in 2 large eggs one at a time until fully incorporated and the dough is smooth and glossy.
4. Step 4: Heat about 4 cups vegetable oil in a deep pot to 375°F. Meanwhile, fill a piping bag fitted with a large star tip with the dough.
5. Step 5: Pipe 4-inch long strips of dough into the hot oil, cutting with scissors. Fry churros in batches for 2-3 minutes each until golden brown and crisp, turning as needed.
6. Step 6: Remove churros with a slotted spoon and drain on paper towels. While still warm, roll churros in a mixture of 1/2 cup granulated sugar and 1 tablespoon ground cinnamon until fully coated.
7. Step 7: For the dipping sauce, whisk together 1/4 cup powdered sugar, 2 tablespoons freshly squeezed lime juice, and 1/4 cup heavy cream until smooth and slightly thickened.
8. Step 8: Serve churros warm with the tangy lime dipping sauce alongside for dipping.