Churro
Fried dough from Spanish and Portuguese cuisine, piped and fried.
A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip. They are also found in Latin American cuisine, Philippine cuisine, and other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States. In Spain, churros can be thin or long and thick (known as porras, jeringos, or tejeringos in some regions), and are normally eaten for breakfast dipped in coffee or in hot chocolate for an afternoon snack.
- origin
- Spanish and Portuguese cuisine
- type
- Fried dough
- main_ingredients
- Flour, water, salt (some versions use potato dough; may contain butter, milk, or eggs)
- variants
- Porras, jeringos, tejeringos, calientes, calentitos de rueda, calentitos de papas
- associated_cuisines
- Latin American, Philippine, French, Southwestern United States
- etymology
- Onomatopoeic, imitative of the sound of frying (per Diccionario de la lengua española)
Lore & Background
The origin of churros is unclear. According to food historian Michael Krondl, 'today's churro is not that different from a recipe for a flour and water fritter that you find in Apicius, a Roman cookbook dating from the 1st century AD. And there are recipes from the Ancient Greeks, but it's probably even older than that. In the Mediterranean basin it's basically been around forever.' One theory holds that churros were made by Spanish shepherds to substitute for fresh baked goods, though the nomadic lifestyle and large quantities of oil needed make that unlikely. Another theory, considered a hoax by some, suggests the concept was brought to Europe from China by the Portuguese, who altered dough for youtiao and introduced it to Spain, where it was modified to be extruded through a star-shaped nozzle.
Reader's Guide
Churros are fried until crunchy and may be sprinkled with sugar. Their surface is ridged due to being piped from a churrera, a syringe-like tool with a star-shaped nozzle. They are generally prism-shaped and may be straight, curled, or spirally twisted. Like pretzels, churros are sold by street vendors who fry them freshly and sell them hot. In Spain and much of Latin America, they are available in cafes for breakfast or as a snack throughout the day. Specialized churrerías appear during holidays. In Portugal, they are commonly eaten at carnivals, fairs, and other celebrations. Filled churros are found in Cuba (with fruit such as guava), Brazil (with chocolate, doce de leite), and many Latin American countries (with dulce de leche, cajeta, chocolate, vanilla, bocadillo, arequipe, or sweetened condensed milk). In Uruguay, savoury churros are filled with melted cheese. In the Philippines, churros are typically straight or bent into U-shapes or circles dusted with white sugar and popular during Christmas. In Thailand, they are called Patonggo Spain. In American theme parks and street fairs, they are often rolled in cinnamon sugar or other flavored sugars.
Did You Know?
- The word 'churro' is onomatopoeic, imitative of the sound of frying, according to the Diccionario de la lengua española.
- A theory, considered a hoax by some, suggests churros were brought to Europe from China by the Portuguese, who altered youtiao dough.
- In Seville, the thicker variant of churro is called 'calientes' or 'calentitos de rueda' and is often fried in a continuous spiral.
- In Uruguay, churros can come in a savoury version filled with melted cheese.
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