Churros Poppers are bite-sized balls of crispy, golden fried dough rolled in sweet cinnamon sugar — and they’re absolutely irresistible! Quick to make and perfect for parties, movie nights, or whenever a cinnamon craving strikes, this easy recipe uses ingredients you likely already have in your kitchen.
Why You’ll Love These Churros Poppers
If you’re anything like me, sometimes a cinnamon craving hits out of nowhere. These little churro bites were born from one of those moments — and they’ve quickly become a go-to treat! They’re soft and doughy on the inside, crisp on the outside, and coated in that classic churro cinnamon-sugar goodness. Plus, they’re easy to make, and even easier to eat.
Whether you’re whipping up a quick dessert or need a sweet snack for a game day crowd, one batch may not be enough. Thankfully, they’re easy to double or triple as needed!
What Do Churros Poppers Taste Like?
Imagine a warm doughnut hole dusted with cinnamon sugar — fluffy inside with a slight crunch outside. That’s exactly what you get with these churro poppers.
Ingredients
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup water
- 2½ tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- Oil for frying (vegetable or canola oil)
Equipment
- Cookie scoop or rounded measuring spoon
- Small saucepan
- Mixing bowl
- Deep fryer or heavy-bottomed pan
- Slotted spoon or spider strainer
- Paper towels for draining
Instructions
- Make the Cinnamon Sugar: In a bowl or paper bag, mix together ½ cup sugar and 1 teaspoon cinnamon. Set aside for coating the churros after frying.
- Heat the Oil: Fill a deep fryer or heavy-bottomed pan with about 2½ inches of oil. Heat to 375°F.
- Prepare the Dough: In a small saucepan, combine 1 cup water, 2½ tablespoons sugar, salt, and 2 tablespoons oil. Bring to a boil. Remove from heat and stir in the flour until the dough forms a ball.
- Shape the Poppers: When the dough is cool enough to handle, scoop it into small balls (about the size of a walnut). Gently roll between your hands to smooth.
- Fry: Fry 3-4 dough balls at a time, being careful not to overcrowd the pan. Fry until golden brown, about 2-3 minutes.
- Coat with Cinnamon Sugar: Immediately roll or shake the fried poppers in the cinnamon sugar mixture. Set on a plate to cool slightly.
- Serve Warm: Enjoy these warm on their own or dipped in caramel, chocolate sauce, Nutella, or dulce de leche!
Tips for Success
- Use a cookie scoop or measuring spoon for evenly sized poppers.
- Don’t overcrowd the fryer – it can drop the oil temperature and make the poppers greasy or undercooked.
- Be gentle when shaping the dough; just enough pressure to form a ball.
- For extra fun, serve with dipping sauces like melted chocolate, caramel, or even fruit compote!
FAQs
Are churros vegan?
Yes! This recipe is naturally vegan as it uses no eggs or dairy.
Why are my churros raw inside?
They may be too large or the oil might be too hot. Try frying smaller batches a little longer, and always keep the oil around 375°F.
Can I reheat churros poppers?
Absolutely. If making ahead, hold off on coating them until after reheating. To reheat, bake in a 400°F oven for 3–6 minutes until warmed through.
Nutrition (Per 3 Poppers)
- Calories: 240
- Carbs: 45g
- Fat: 6g
- Protein: 3g
- Sugar: 26g
- Sodium: 236mg