AuthorjonnyChurros, the classic Spanish snack of deep-fried dough dipped in a chocolate sauce, are traditionally made by forming long, textured fingers of dough before frying them in hot oil until golden and crisp. But did you know they can also be made in an air fryer? By shaping the churros to fit the air fryer pan these churros can be produced using a fraction of the oil normally required, whilst still turning out deliciously crisp, light and golden.
To make the churros mix: Place 1 cup of water, ¼ cup of butter, and 1 tsp of sugar in a pan and heat it until the butter has completely melted.
With the pan still on the heat, add all of the flour and stir rapidly to form a loose paste. Keep the pan over a low heat and stir the mixture until it begins to firm slightly and begins to come away from the sides of the pan. Remove the pan from the heat and leave the mixture to cool for 10 minutes.
Once cooled, add the eggs and a pinch of salt. Beat the mixture rapidly to incorporate the eggs. Once thoroughly mixed the paste will appear glossy and smooth. Transfer the mixture to a piping bag fitted with a star-shaped (fluted) nozzle.
Remove the pan from the air-fryer and carefully pipe the churros mixture into the base of the cold pan. You can pipe any shape you like, from simple sticks to heart shapes, to pretzels, to rings.
Place the pan into the air fryer and - without preheating - bake the dough at 390°F (200°C) for 6 minutes, until golden and crisp. Repeat with the remaining churros mixture until you have used it all up. For even better results, chill the mixture before piping it into the air fryer, as this will firm up the paste to give a more defined shape.
To make the chocolate sauce: Place the chocolate, water and sugar in a bowl set over a pan of hot water. Leave the mixture to melt together, stirring as necessary.
Once the mixture is melted and smooth, stir in the butter to give the sauce an unctuous shine. Serve immediately with your churros!
Ingredients
Directions
To make the churros mix: Place 1 cup of water, ¼ cup of butter, and 1 tsp of sugar in a pan and heat it until the butter has completely melted.
With the pan still on the heat, add all of the flour and stir rapidly to form a loose paste. Keep the pan over a low heat and stir the mixture until it begins to firm slightly and begins to come away from the sides of the pan. Remove the pan from the heat and leave the mixture to cool for 10 minutes.
Once cooled, add the eggs and a pinch of salt. Beat the mixture rapidly to incorporate the eggs. Once thoroughly mixed the paste will appear glossy and smooth. Transfer the mixture to a piping bag fitted with a star-shaped (fluted) nozzle.
Remove the pan from the air-fryer and carefully pipe the churros mixture into the base of the cold pan. You can pipe any shape you like, from simple sticks to heart shapes, to pretzels, to rings.
Place the pan into the air fryer and - without preheating - bake the dough at 390°F (200°C) for 6 minutes, until golden and crisp. Repeat with the remaining churros mixture until you have used it all up. For even better results, chill the mixture before piping it into the air fryer, as this will firm up the paste to give a more defined shape.
To make the chocolate sauce: Place the chocolate, water and sugar in a bowl set over a pan of hot water. Leave the mixture to melt together, stirring as necessary.
Once the mixture is melted and smooth, stir in the butter to give the sauce an unctuous shine. Serve immediately with your churros!
How much oul do you recommend is put in the air fryer with the churro batter?
Do you keep the paddle in the air fryer? Or is the batter too delicate and messy?