Pan-Fried Churros with Cinnamon Sugar and 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 pan-fried churros coated in cinnamon sugar served with a rich chocolate dipping sauce, offering a simple and festive Cinco de Mayo dessert. 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 380 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: 15 min Cook: 20 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup water, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat.
  2. Step 2: Remove from heat and immediately stir in 1 cup all-purpose flour vigorously until a smooth dough forms and pulls away from the sides.
  3. Step 3: Transfer dough to a mixing bowl and let cool for 5 minutes. Beat in 2 large eggs one at a time until fully incorporated and dough is smooth.
  4. Step 4: Heat about 2 cups vegetable oil in a deep skillet to 350°F. Using a pastry bag fitted with a large star tip, pipe 4-inch strips of dough directly into the hot oil, cutting with scissors.
  5. Step 5: Fry churros in batches for 2-3 minutes per side until golden and crisp. Remove with a slotted spoon and drain on paper towels.
  6. Step 6: Mix 1 tablespoon ground cinnamon with 1/2 cup granulated sugar in a shallow dish. Roll warm churros in the cinnamon sugar until evenly coated.
  7. Step 7: For the sauce, heat 1/2 cup heavy cream in a small saucepan until simmering. Remove from heat and add 4 ounces chopped bittersweet chocolate and 1 teaspoon vanilla extract. Stir until smooth and serve warm alongside churros.

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