I think this might be the tastiest version of this dish I’ve ever cooked!

These Sweet and Salty Churro Bites offer all the deliciousness of classic churros in a convenient, bite-sized form, elevated by a perfect balance of sweet cinnamon sugar and a hint of flaky sea salt. Crispy on the outside and tender on the inside, these homemade churro bites are a delightful indulgence, perfect for a fun dessert, snack, or party treat.

Sweet and Salty Churro Bites

Ingredients:

Instructions:

1. Step 1: Make the Dough In a medium saucepan, combine the 1 cup water, 1/2 cup unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Bring the mixture to a rolling boil over medium heat. Once boiling, reduce the heat to low. Add the 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture comes together and forms a smooth ball, pulling away from the sides of the pan. Continue to cook, stirring, for another 1-2 minutes to cook out the raw flour taste and dry out the dough slightly. Remove the saucepan from the heat and let the dough cool for about 5 minutes. This cooling is important so the eggs don’t scramble. Add the 3 large eggs one at a time, beating well with the wooden spoon or a stand mixer (with the paddle attachment) after each addition, until each egg is fully incorporated and the dough is smooth and shiny. The dough will look like it’s separating at first, but keep beating, and it will come together.
2. Step 2: Heat the Oil In a large, deep skillet or pot (such as a Dutch oven), pour about 2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). It’s highly recommended to use a kitchen thermometer to monitor the oil temperature, as maintaining the correct temperature is key to perfectly fried churros.
3. Step 3: Fry the Churro Bites Transfer the prepared dough to a piping bag fitted with a large star tip (a Wilton 1M or 2D works well). Carefully pipe 1-inch pieces of dough directly into the hot oil. Use clean kitchen scissors to cut the dough as you pipe it, allowing the pieces to drop into the oil. Fry the churro bites in batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy churros. Cook for 2-3 minutes, or until they are golden brown on all sides, turning occasionally for even cooking. Once golden, use a slotted spoon or spider strainer to remove the churro bites from the hot oil. Transfer them immediately to a paper towel-lined plate to drain any excess oil.
4. Step 4: Coat in Cinnamon Sugar In a shallow dish or a pie plate, mix together the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. While the churro bites are still warm (this helps the sugar mixture stick), roll them generously in the cinnamon sugar mixture until they are fully coated. After coating, sprinkle them with 1/2 teaspoon flaky sea salt for that irresistible sweet and salty balance.
5. Step 5: Serve Serve the churro bites warm. They are delicious on their own, or you can serve them with a side of caramel sauce or chocolate dipping sauce for an extra indulgence.