Churro
Fried dough from Spanish and Portuguese cuisine.
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. It is 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. Churros 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)
- common_variants
- Thin (sometimes knotted) or long and thick (porras, jeringos, tejeringos); filled versions in many countries
- etymology
- Onomatopoeic, imitative of the sound of frying
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.' Another theory suggests 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. A further theory, considered a hoax by some, proposes the concept was brought to Europe from China by the Portuguese, who altered the dough for youtiao.
Reader's Guide
Churros are fried until crunchy and may be sprinkled with sugar. The 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 may fry them freshly on the street stand. In Spain and much of Latin America, they are available in cafes for breakfast or as a snack throughout the day. Specialized churrerías can be found during holidays. In Portugal, they are commonly eaten at carnivals, fairs, and other celebrations. Variations include filled churros in Cuba, Brazil, Argentina, Bolivia, Peru, Chile, Mexico, Colombia, and Venezuela; savoury cheese-filled churros in Uruguay; and straight or U-shaped churros in the Philippines. 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. The Mexican sitcom El Chavo del Ocho featured a 1978 saga titled La Venta de Churros, and a churro character named Churry appears in Rick and Morty.
Did You Know?
- The word 'churro' is onomatopoeic, imitative of the sound of frying.
- A theory, considered a hoax by some, suggests churros were brought to Europe from China by the Portuguese.
- In Uruguay, churros can come in a savoury version filled with melted cheese.
- In Thailand, churros are commonly referred to as Patonggo Spain.
Frequently Asked Questions
What is Churro?
Churro is a fried dough pastry rooted in Spanish and Portuguese culinary traditions. It is made by piping choux pastry dough through a large closed star tip directly into hot oil.
What are Churro's core ingredients and shapes?
At its base, Churro is built from flour, water, and salt, though some regional recipes add potato dough, butter, milk, or eggs. It most often appears as thin sticks (occasionally knotted) or as longer, thicker forms called porras, jeringos, or tejeringos.
How is Churro typically enjoyed?
Churro is most commonly paired with coffee as a breakfast treat or with hot chocolate as an afternoon snack. In many countries it also shows up in filled versions loaded with various sweet or savory contents.
Why is Churro culturally significant?
Churro has spread well beyond its Iberian origins through Spanish- and Portuguese-speaking immigration, becoming a staple in Latin American, Philippine, French, and Southwestern American food cultures. Its flexibility in shape and filling lets it adapt to many regional traditions.
Where does the name "Churro" come from?
The word is onomatopoeic, imitating the sizzling sound the dough makes as it fries in hot oil.
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