Easy Homemade Churros: The Simplest Recipe Without Milk or Eggs

Making churros at home can be surprisingly simple, even without milk or eggs. This straightforward recipe relies on basic ingredients and easy steps, allowing anyone to prepare delicious homemade churros with minimal effort and no animal products.

An Argentine Staple, Made Simple at Home

Making churros at home need not be an elaborate affair reserved for summer days by the beach. According to influencer Edgardo Ríos, better known as @mambrunense, the most traditional recipes rely on just three core ingredients—no milk, no eggs—making these crunchy delights both affordable and straightforward to prepare in any kitchen. The main challenge is simply deciding what to pair them with: «Mate? Coffee? Tea?» Whichever your preference, this homemade treat comes together quickly and efficiently.

The Essential Ingredients and Preparation

For those eager to try their hand at classic churros, the list of necessities is refreshingly short. The essentials include:

A bit of sugar for dusting and enough sunflower oil for deep-frying round out the requirements. Should “0000” flour be unavailable, “000” can substitute, though as Ríos notes, «The finer grind of ‘0000’ yields a superior texture.» Begin by boiling precisely 850 ml of water in a deep pot—accuracy here ensures perfect consistency later on.

The Mixing and Shaping Process

Next comes the mixing: sift the flour and salt together into a bowl to remove impurities and aerate the mix. When the water reaches a rolling boil, add all the flour at once and stir vigorously. As you blend, the mixture thickens noticeably; it’s vital to keep stirring over heat for a few minutes before transferring it onto a countertop. The following stage demands urgency—kneading must happen while still hot. Using a silicone mat helps prevent burns.

Here’s where tradition meets practicality: some bakers might add milk or egg at this point, but «authentic street churros call only for flour, water and salt,» insists Ríos. Once kneaded smooth and cooled enough to handle comfortably, shape the dough using a churrera—a specialized press available at most kitchen supply stores.

The Final Fry: Caution and Indulgence

Assembling the churros involves loading dough into the churrera tube and pressing firmly so it emerges in signature ridged lengths. Ríos recommends bracing the device against your midsection using a wooden board for leverage. After cutting into 10-centimeter strips (and tidying up ends), attention turns to safety: avoid air pockets in the dough since trapped air can cause explosive splattering when fried—a real hazard with hot oil.

Fry in abundant, hot sunflower oil until golden-brown and crisp; then quickly drain on paper towels. While still piping hot, shower each churro generously with sugar before serving—a final flourish that transforms these humble bites into an irresistible indulgence.

Whether you’re sharing them over coffee or tea, these simple homemade churros offer a taste of Argentina’s beloved street food culture from the comfort of your own kitchen.