Air Fryer Churros Recipe

I love making these Air Fryer Churros as a healthier option to start the year on the right foot. They are golden and crisp on the outside, coated in warm cinnamon sugar that adds just a little sweetness. I cook them in the air fryer for a lighter option than traditional fried churros, and this recipe makes 18 churros, which is perfect for sharing with family and friends.

I do not know anyone in my family or friend circle who does not like churros, and that makes me very happy because I am a huge fan too. I have been making all kinds of churros over the years and sharing them on my blog, from pumpkin churros that my kids love to my classic churros recipe that is ready in just 30 minutes and they are always a hit at celebration gatherings.

As we start the new year and keep meals lighter after all the holiday food, I made these Air Fryer Churros the other day as a lighter option than the traditional deep fried version. Instead of frying, I cook them in the air fryer with no added oil, which keeps them crisp on the outside and soft inside. We enjoy them with mugs of hot chocolate during the winter months, and I love that they freeze well so I can always have a batch ready to air fry and serve warm.

Why you will love this recipe

• Lighter way to enjoy churros: I make these air fryer churros when I want a sweet treat that is lighter than the classic fried version. Cooking them in the air fryer keeps them crisp on the outside and soft inside using no added oil.
• Simple ingredients and method: I use basic pantry ingredients like flour, eggs, butter and pipe the dough directly into a sheet pan to chill before cooking. The cooking process is straightforward and does not require standing over hot oil. Win!
• Great for parties: This recipe makes 18 churros, which works well for family desserts or casual gatherings. I like that everyone can grab one while they are still warm and coated in cinnamon sugar. So yum!
• Easy to plan ahead: I freeze part of the batch so I can air fry them fresh later. They are perfect for winter evenings served with a warm drink or as a simple dessert after dinner.

What you will need

• Dry ingredients: I use all purpose flour and sugar.
• Liquids: I use water and diced butter to form the dough and create a smooth texture as it cooks.
• Eggs: Eggs help bind the dough and make it easy to pipe.
• Flavoring: I include vanilla, cinnamon, nutmeg, and a pinch of salt to season the dough and give the churros their classic taste.
• Cinnamon sugar: A simple but delicious combo of cinnamon and regular white sugar.

How to make

1. Mix the base: I start by boiling the water with the butter cubes, spices, sugar, and salt until the butter melts and everything is combined.

2. Add the flour: I lower the heat and stir in the flour right away. I keep stirring until the mixture looks smooth and shiny with no dry flour showing, then I let it cool for about 5 minutes.

3. Whisk the dough: I use an electric hand mixer or a sturdy spoon for this step. I mix in the egg first, then add the vanilla extract and continue mixing until the dough is fully combined, then I transfer it to a piping bag fitted with a star tip.

4. Pipe the dough: I carefully pipe the dough into 4 inch strips on a lined surface. I place them in the refrigerator for about 1 hour so they firm up before cooking.

5. Air fry the churros: I transfer the dough strips into the air fryer basket, leaving about a half inch of space between each one. I cook them at 375°F for about 10 to 12 minutes until they are golden.

6. Dust: I toss the hot air fried churros in the cinnamon sugar right away so it sticks well. I serve them warm while they are still crisp.

Expert tip

Chill before cooking

I make sure the piped churro dough chills in the refrigerator for at least 1 hour before air frying. This step firms up the dough so it does not spread in the basket, helps the ridges stay defined, and allows the churros to cook crisp on the outside while staying soft in the center, just the way I want them.

More tips to consider:

• I pipe the dough in even 4 inch lengths so they cook at the same pace in the air fryer. This helps avoid some pieces browning faster than others.
• I leave space between each churro in the basket so hot air can circulate properly. Crowding the basket can stop them from crisping as they should.
• I toss the churros in cinnamon sugar while they are still hot. The warmth helps the sugar stick better and coat each piece well.
• I check the churros near the end of cooking time since air fryers can vary.
• I also make sure the eggs are at room temperature before mixing them into the dough. Cold eggs can cause the dough to split.

Recipe variations and add-ins:

• Chocolate dough: I add 2 tablespoons cocoa powder to the dough when mixing in the flour. This adds a light chocolate flavor that works well with cinnamon sugar.
• Citrus touch: I mix in 1 teaspoon orange zest with the dough. I love the fresh note that pairs nicely with the warm spices.
• Spiced sugar: I combine 1 teaspoon cinnamon with 1 pinch nutmeg for the coating.
• Sugar dusted: I skip the cinnamon sugar and dust the churros with 1/2 cup powdered sugar.
• Nutty finish: I sprinkle 2 tablespoons finely chopped nuts over the warm churros after coating them in sugar. This adds texture and crunch I love.

Serving suggestions:

I like serving these air fryer churros with a mug of hot chocolate, and I often switch up the flavor depending on the season. Peanut butter hot chocolate or a pumpkin spice latte are favorites during colder months, and they pair so well with the warm cinnamon coating.

Another option is to add simple toppings on the side so everyone can choose their own. I sometimes make my 10 minute caramel sauce or serve them with chocolate whipped cream or classic whipped cream, which my kids always ask for. Warming up Nutella or spreading peanut butter on top also works well, and I occasionally finish them with a drizzle of warm honey for an extra touch of sweetness.

How to store leftovers:

• Refrigerate: I store leftover churros in an airtight container in the refrigerator for up to 3 days.
• Freezing: Store cooled churros in a freezer safe container or bag in a single layer. They can be frozen for up to 2 months.
• Reheating: I reheat frozen or chilled churros in the air fryer for a few minutes until warm and crisp again. I avoid the microwave since it softens the texture.

Frequently asked questions

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Air Fryer Churros

I love making these Air Fryer Churros as a healthier option to start the year on the right foot. They are golden and crisp on the outside, coated in warm cinnamon sugar that adds just a little sweetness. I cook them in the air fryer for a lighter option than traditional fried churros, and this recipe makes 18 churros, which is perfect for sharing with family and friends.

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Hispanic, Mexican

Keyword: Air Fryer Churros

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Chill: 1 hour hour

Total Time: 1 hour hour 42 minutes minutes

Servings: 18 churros

Calories: 77kcal

Author: Catalina Castravet

Ingredients

Batter:

• 1 cup water
• 1/4 cup unsalted butter diced into small pieces
• 2 tablespoons white granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 large egg room temperature
• 1 teaspoon vanilla extract

Cinnamon Sugar:

• 1/2 cup white granulated sugar
• 2 teaspoons ground cinnamon

US Customary – Metric

Instructions

Cinnamon Sugar:

• In a shallow dish, whisk together sugar and cinnamon, set aside.

Make the Batter:

• Place water, unsalted butter, sugar, cinnamon, nutmeg, and salt into a large saucepan and bring to a boil over medium-high heat.
• Reduce heat to medium-low and stir in the flour with a rubber spatula, stir constantly until the mixture comes together and is shiny and smooth, with no lumps (a few tiny lumps are ok).
• Transfer the mixture to a large mixing bowl, and let it cool for 5 minutes.
• Using a hand electric mixer, whisk in vanilla and the egg into the flour mixture until fully combined and smooth. The mixture may start to separate, keep mixing until it’s fully combined.

Pipe Churros:

• Transfer the mixture to a piping bag fitted with a 1/2 inch star tip.
• Put a silicone baking mat or waxed paper on a baking sheet and spray with oil spray.
• Pipe churros onto the greased baking mat, into 4-inch lengths, and cut end with scissors.
• Refrigerate piped churros on the baking sheet for 1 hour.

Air Fry:

• Preheat Air Fryer to 375 degrees F.
• Carefully transfer churros with a cookie spatula to the Air Fryer basket, leaving about 1/2-inch space between them. Spray churros with oil spray. Depending on the size of the Air Fryer you have to cook them in batches.
• Air fry for 10-12 minutes or until golden brown.

Roll in Sugar:

• Immediately transfer baked churros to the bowl with the sugar mixture and toss to coat.
• Serve warm with your favorite sweet dipping sauce.

Video

Notes

Chill before cooking

I make sure the piped churro dough chills in the refrigerator for at least 1 hour before air frying. This step firms up the dough so it does not spread in the basket, helps the ridges stay defined, and allows the churros to cook crisp on the outside while staying soft in the center, just the way I want them.

More tips to consider:

• I pipe the dough in even 4 inch lengths so they cook at the same pace in the air fryer. This helps avoid some pieces browning faster than others.
• I leave space between each churro in the basket so hot air can circulate properly. Crowding the basket can stop them from crisping as they should.
• I toss the churros in cinnamon sugar while they are still hot. The warmth helps the sugar stick better and coat each piece well.
• I check the churros near the end of cooking time since air fryers can vary.
• I also make sure the eggs are at room temperature before mixing them into the dough. Cold eggs can cause the dough to split.

Nutrition

Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 59mg | Potassium: 22mg | Fiber: 1g | Sugar: 7g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg