Air Fryer Recipe
Churros
Churros are a popular Spanish treat known for their crispy exterior and soft interior, now made healthier using an air fryer.
Ingredients
- 125ml of water
- 60g of unsalted butter, cubed
- 1 tablespoon of sugar
- a pinch of salt
- 75g of plain flour
- 1 large egg
- 1/2 teaspoon of vanilla extract
- 50g of caster sugar (for coating)
- 1 teaspoon of ground cinnamon
- cooking spray
Method
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
- Remove from heat and add flour, stirring until a dough forms.
- Let dough cool, then transfer to a mixing bowl. Add egg and vanilla, beating until smooth.
- Preheat air fryer to 180°C.
- Transfer dough to a piping bag with a star tip. Pipe strips onto a baking sheet lined with baking paper.
- Spray air fryer basket with cooking spray. Place dough strips in basket, leaving space between each.
- Air fry for 8-10 minutes until golden brown.
- Mix caster sugar and cinnamon in a shallow bowl. Toss warm churros in this mixture.
- Serve immediately with chocolate sauce or dulce de leche.
Why this works in an air fryer
This is a small choux-style dough: boiling water and butter gelatinise the flour, then egg adds steam for lift. The star tip creates ridges with more surface area, helping the air fryer’s fast convection dry and brown the outside before the centre overcooks.
Equipment notes
Assumes a 4–5 litre basket holding one loose layer of 8–10cm churros. In a single-drawer air fryer, cook in batches and keep uncooked strips chilled on baking paper; in a dual-zone model, use both drawers but rotate or swap sides halfway if one zone browns faster.
Common pitfalls
- Dough looks greasy or scrambled after adding the egg? It was too hot; cool the panade until warm, then beat the egg in gradually until glossy and pipeable.
- Churros spread into flat strips before cooking? The dough is too loose or warm; chill it for 10–15 minutes and use a larger star nozzle for better structure.
- Pale and soft at 10 minutes? The basket is crowded or the surface is under-oiled; leave clear gaps, mist lightly with cooking spray and add 2–3 minutes.
- Dark ridges but doughy centres? The strips are too thick or the fryer runs hot; pipe narrower lengths and cook at 170°C for a few extra minutes.
Variations & substitutions
- Orange zest in the dough adds aroma without changing the timing, but keep it finely grated so it does not block the star tip.
- Swap cinnamon sugar for cardamom sugar; the coating behaves the same, but cardamom is stronger so use about half as much as cinnamon.
- Use golden caster sugar for coating for a light caramel note; it clings similarly while the churros are still warm.
- For a dairy-free version, use a firm plant-based baking block instead of butter; the dough may be slightly softer, so chill briefly before piping.
Storage & reheating
Churros are best fresh, but keep leftovers airtight for up to 2 days and reheat in the air fryer at 170°C for 3–4 minutes before re-coating lightly in sugar.
Nutrition
Calories: 250
