Traditionally-made deep-fried waffles or crullers consisting of dough of flour, salt and water. They are extremely popular all over Spain and are usually eaten at breakfast time or for an afternoon snack accompanied by chocolate or coffee.

There are numerous establishments in every town and city known as churrerías which specialize in this type of product, and people buy them freshly made and eat them on the spot or at home while they are still warm.

Tasting notes

Oily aroma, sweet notes from the sugar which is added after frying. Crunchy texture.

Other notes

Golden brown, and a variety of shapes and sizes.

Production / Processing method

Many churrerías not only make churros but are also consumer establishments like coffee shops, where people go to have breakfast or a mid-afternoon snack, often accompanying their churros with a cup of hot chocolate. In fact it is quite common to see signs offering "chocolate with churros" in many establishments.

There are also industrially made churros, which are sold frozen and ready to fry, and are also made with a dough of flour, salt and water. They can come in various shapes and thicknesses: a ridged stick shape, smoother and thicker, or in the form of a loop or a wheel.

Generally speaking, churros are associated with fried dough products in small thin formats, and usually with a ridged design. Once fried, churros have a deep golden color.

The dough is made with flour and salt, with the addition of boiling water. It is then usually extruded –which produces the characteristic ridged pattern– into very hot oil where it is fried at a temperature of 185ºC / 365ºF for approximately two minutes.