Why did my churros come out soggy or greasy?+
Keep the oil hot enough and do not overcrowd the pot. If the oil is too cool the churros will soak up oil and turn greasy. Use a deep heavy pan, 1.5 to 2 inches of oil, and fry in small batches so the temperature recovers between batches. People also find that chilling the piped dough briefly before frying helps the outside seal quickly which reduces oil absorption.
Why are my churros hollow or too airy inside?+
Churros are a cooked dough similar to choux but with less moisture than cream puffs. If your dough has too much liquid or too many eggs the inside will puff into big hollow pockets. Cook the flour in the pan a little to dry it, then add eggs one at a time until the dough is thick and pipeable but not runny. That gives a tender cakey centre rather than giant holes.
What oil temperature should I use and how long do they need to fry?+
Aim for about 175 C 350 F for a reliable balance of crisp outside and fully cooked inside. Frying times vary by size but many cooks see good results at two to three minutes per piece for medium size. Use a thermometer so you are not guessing and watch the colour. If they brown really fast and feel raw inside lower the heat. If they take too long and soak oil raise it a little.
How do I pipe churros without them breaking or going floppy in the oil?+
Use a large star nozzle and pipe onto parchment on a tray, then freeze for about 30 minutes. The brief chill firms the shape so the strips go into the oil straight and cook evenly. If you prefer not to freeze you can pipe directly but handle gently and work quickly so the dough does not relax. Many home cooks report this freezer trick makes frying much less fiddly.
What is the best chocolate dip for churros that always works?+
A simple ganache is both quick and forgiving. Warm cream until steaming, pour it over good chopped dark chocolate, wait a minute and stir until glossy. Add a pinch of salt and a knob of butter for shine. For a traditional spiced option stir in cinnamon and a tiny pinch of chilli or thicken with a spoon of cornstarch dissolved in cold milk if you want a clingier dip. Ganache coats well and is hard to mess up.
How do I keep churros crisp if I need to make them ahead or transport them?+
Do not seal them in plastic while warm. Let them cool on a rack then store in a paper bag or loosely covered box so steam can escape. For longer holding keep cooked churros in a low oven to stay warm and crisp. Reheat gently in a hot oven for a few minutes rather than microwaving to avoid sogginess. Many cooks report plastic or tight containers cause rapid softening.
