The best churro recipes you can't miss

In this collection, we've gathered the best churro recipes, from classic, foolproof versions to original ideas for trying new things at home. Easy and delicious ways to enjoy this irresistible treat freshly made, on its own or with chocolate, dulce de leche, or other tempting toppings.

If you think you've seen every churro imaginable at the fair, now's the time to get your hands dirty and experience the joy of making them, and even more so when you get to taste them. Let's get started!

Churro recipes

Want to learn how to make homemade churros? There's no corner of Spain where they don't make the traditional churros or porras. From the north to the south of the peninsula, churros are always a welcome treat, perfect for breakfast or an afternoon snack, accompanied by a good hot chocolate or simply a café con leche.

The recipe we're sharing today is another interpretation of churros, this time a Turkish one: halka tatlisi. These Turkish churros are small, doughnut-shaped fritters, similar to traditional churros, but soaked in syrup, making them very sweet. They're very popular at street stalls in Turkey, but they're also often made at home. You might see them with a pistachio-crusted topping, but that's optional.

If you're celiac, I have the solution for you with this easy gluten-free churro recipe using a mix of corn and rice flours. You can also buy gluten-free flour mixes at your local supermarket, where the star ingredient is cornstarch. They also contain two flours I really like: buckwheat and rice flour. The two most common brands (Mercadona and Carrefour) use psyllium husk (which we discussed recently on the blog) and hydroxypropyl methylcellulose as binders. So you can enjoy a delicious breakfast without having to use wheat flour.

Mexican churros are very similar to those found in Spain. Perhaps the most noticeable difference is their softer texture and their coating of sugar and cinnamon. I encourage you to try making this recipe at home. They're quick and easy to prepare, and the result is well worth the extra calories—a treat is a treat! Perfect with a cup of hot chocolate.

They are a sweet treat made of flour, milk, and egg, poured in a thin stream directly into plenty of oil. The batter crisscrosses itself, sets quickly, and ends up as an irregular piece with thin edges and a golden surface on both sides. The shape isn't molded beforehand; it emerges as we draw the spiral in the pan, like churros or porras, but with a flavor more akin to a crepe.

There are different preparations; some are longer (approximately 20 cm) and oval-shaped. Conversely, there are others that are very short and much thicker. The first type is called Hala tatlisi, which has the most in common with our churros. The second type is a cross between porras and churros and is called Tulumba tatlisi.

I'm going to share one of those spectacular dessert recipes with you: an American dessert with European roots, funnel cakes. The literal translation of its name is "funnel cake," because a funnel is used to pour it into the hot oil.

Seville didn't necessarily invent a fried dough distinct from the rest of Spain; what it did was preserve its own way of naming it. Just as in other places we find porras, tallos, or tejeringos, here it survived "calentitos" until it became a small piece of Sevillian culinary identity.

Churros are a classic treat that never goes out of style and always brings everyone together around the table. With these recipes, all that's left is to try making them at home and enjoy their freshly baked flavor. On the blog, we give you 10 tips for making perfect churros that won't explode and will turn out just right.