This recipe for air fryer churros has been a party favorite since I first tested it for a Mexican-themed dinner with close friends. I discovered this technique on a rainy afternoon while craving something sweet and nostalgic but wanting a lighter finish than deep frying. The result was surprising: delicate ridges crisped to a deep golden color, with a tender, slightly chewy interior that still feels indulgent. The first time I brought these to a gathering my children and three other friends circled the platter immediately. By the end of the night every last churro was gone and someone asked for the recipe.

What makes this version special is the combination of classic dough technique with the convenience of an air fryer. The batter cooks briefly on the stovetop until it forms a smooth paste, then eggs are incorporated to create a soft, pipeable dough. After piping and a short chill the pieces go into the air fryer where hot circulating air crisps the outer ridges while keeping the inside soft and tender. Serve them warm with Nutella, chocolate sauce, or a simple dulce de leche dip and they turn any small gathering into a celebration.

Ingredients

• Water: Use 1 cup of plain water. Tap water is fine unless your water tastes strongly of chlorine. Water controls dough temperature as it combines with butter and flour to form the base paste.
• Unsalted butter: 1/3 cup, cut into cubes. Unsalted butter lets you control sodium. I prefer European-style butter for its richer flavor but regular unsalted works well.
• Granulated sugar: 2 tablespoons in the dough and an additional 1/2 cup for the coating. The sugar in the dough gives a hint of sweetness while the coating provides the classic crunchy sweet crust.
• Salt: 1/4 teaspoon. A small amount of salt enhances the overall flavor and balances the sweetness.
• All-purpose flour: 1 cup, spooned into the measuring cup and leveled. Freshly milled or high-protein flours will alter texture; stick with standard all-purpose for the classic interior chew.
• Eggs: 2 large eggs, at room temperature. Eggs provide structure and moisture. If eggs are cold the dough may seize; bring them to room temperature quickly by placing in warm water for a few minutes.
• Vanilla extract: 1 teaspoon for aroma and depth. Pure vanilla adds a subtle sweet note that lifts the dough.
• Oil spray: Neutral-flavored spray such as canola or avocado oil to help crisp edges in the air fryer without excess fat.
• Cinnamon-sugar coating: 1/2 cup granulated sugar mixed with 3/4 teaspoon ground cinnamon. Adjust the cinnamon to taste; a little goes a long way.

Instructions

Prepare the work surface: Place a silicone baking mat on a baking sheet and lightly coat with oil spray. This prevents sticking when you pipe the dough and makes it simple to transfer chilled pieces to the air fryer. Line a second sheet if you plan to pipe multiple batches. Make the dough base: In a medium saucepan combine 1 cup water, 1/3 cup unsalted butter (cubed), 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Bring to a rolling boil over medium-high heat so the butter melts and the mixture is steaming. Boiling helps cook off excess moisture and prepares the liquid to bind the flour. Add the flour: Reduce heat to medium-low and add 1 cup all-purpose flour all at once. Stir constantly with a rubber spatula until the dough pulls away from the pan and forms a smooth, cohesive ball. This often takes 1 to 2 minutes and is crucial to cook the flour and evaporate some liquid. Cool briefly: Remove the pan from the heat and transfer the dough to a mixing bowl. Let it cool for about 4 minutes so the residual heat does not scramble the eggs when added. Incorporate eggs and vanilla: Add 2 large eggs and 1 teaspoon vanilla extract. Beat using an electric hand mixer or stand mixer until the mixture becomes shiny and smooth. The texture should resemble gluey mashed potatoes; if lumps remain press them together with your hands before piping. Pipe the shapes: Fill a large piping bag fitted with a large star-shaped tip and pipe 4-inch lengths onto the greased silicone mat. Cut the end of the dough ropes with scissors. Space the pieces slightly apart so they do not touch when chilling and later in the air fryer. Chill: Refrigerate the sheet with piped pieces for 1 hour. Chilling firms the dough so the ridges hold their shape and the interior sets slightly prior to air frying. Air fry until golden: Carefully transfer chilled pieces to the air fryer basket with a thin cookie spatula, leaving about 1/2 inch between each piece. Lightly spray the tops with oil spray. Air fry at 375 degrees F for 10 to 12 minutes until golden brown and crisp. Depending on your air fryer size cook in batches and rotate the basket halfway if your unit has hot spots. Coat in cinnamon-sugar and serve: Combine 1/2 cup granulated sugar with 3/4 teaspoon ground cinnamon in a shallow bowl. Immediately toss hot churros in the mixture to coat. Serve warm with Nutella, chocolate dipping sauce, or dulce de leche.

Storage Tips

Store cooked pieces in a paper bag or loosely covered container for up to 24 hours to preserve crunch. For longer storage freeze uncoated pieces on a tray until firm, then move to a sealed bag for up to 3 months. When reheating from frozen use the air fryer at 350 degrees F for 3 to 5 minutes to warm through and restore crisp texture. Avoid microwaving as it makes them soft and chewy rather than crisp.

Ingredient Substitutions

For dairy-free versions substitute the unsalted butter with the same amount of vegan margarine or coconut oil; results will be slightly different in flavor and color. To make eggless pieces use a commercial egg replacer designed for baking or a flax-egg made from 2 tablespoons ground flaxseed plus 6 tablespoons water per egg, although texture will be denser. Use gluten-free 1-to-1 flour blends to adapt for gluten-free diets but expect a softer exterior and shorter cooking time.

Serving Suggestions

Serve warm with a trio of dips: Nutella or chocolate ganache, dulce de leche, and a citrusy orange chocolate sauce for contrast. Garnish with a dusting of extra cinnamon-sugar or a light drizzle of warm caramel. These pieces pair well with coffee, hot chocolate, or a sparkling fruit punch for party settings.

Cultural Background

Churros are a beloved street treat with roots in Spain and Portugal that spread throughout Latin America. Traditionally deep fried, they were often served for breakfast with thick hot chocolate or as a snack. This air fryer adaptation honors the original shape and coating while offering a lighter approach that makes the treat easier to prepare at home.

Seasonal Adaptations

In autumn add 1/4 teaspoon pumpkin pie spice to the cinnamon-sugar for a seasonal twist. For summer parties try a lime-spiked sugar coating and serve with a mango or passion fruit dipping sauce. During holidays toss freshly cooked pieces in a warm spiced glaze made with orange juice and powdered sugar for a festive finish.

Meal Prep Tips

Pipe the dough onto baking sheets, cover with plastic wrap, and refrigerate for up to 24 hours. For busy weeks freeze piped pieces on a tray until firm and transfer to bags. When ready to serve, air fry from chilled or frozen, adjusting time by a few minutes for frozen pieces. Prepare dips ahead and reheat gently to serve alongside warm pieces.

These air fryer pieces are a simple way to bring a classic flavor to any occasion. I hope you enjoy making them as much as I do, and that they become a go-to treat for your next gathering.