Cinnamon-Sugar Fried Churros with Chocolate Dipping Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden fried churros dusted with cinnamon sugar paired with a rich, velvety chocolate sauce for dipping. This Mexican-inspired Cinco de Mayo recipe, ready in about 35 minutes, pairs water, unsalted butter, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 15 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup water, 4 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat until the butter melts and the mixture boils gently.
  2. Step 2: Remove from heat and immediately stir in 1 cup all-purpose flour vigorously until a smooth dough forms that pulls away from the sides of the pan, about 1 minute.
  3. Step 3: Transfer the dough to a mixing bowl and let cool for 5 minutes. Beat in 2 large eggs, one at a time, fully incorporating each before adding the next, resulting in a thick, pipeable dough.
  4. Step 4: Heat 4 cups vegetable oil in a deep pot to 375°F using a thermometer. Transfer dough to a pastry bag fitted with a large star tip.
  5. Step 5: Pipe 4-inch strips of dough into the hot oil, cutting with scissors, and fry in batches for 2-3 minutes per side or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
  6. Step 6: Combine 1/2 cup granulated sugar and 2 tsp ground cinnamon in a shallow dish. Roll warm churros in the cinnamon sugar until fully coated.
  7. Step 7: For the dipping sauce, heat 1/2 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over 4 oz semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  8. Step 8: Serve churros immediately warm alongside the chocolate dipping sauce.

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