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churro
Sign in to saveA 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 or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.
A churro is a fried pastry made from choux dough that is piped into hot oil, originating from Spanish and Portuguese cuisine. It has become popular across Latin America, the Philippines, France, and the Southwestern United States due to immigration from Spanish- and Portuguese-speaking countries.
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Key facts
- Food.image
- 250px|A plate of churros with a cup of chocolate
- Food.caption
- A plate of churros with a cup of chocolate
- Food.alternate_name
- Tejeringos
- Food.country
- Iberian Peninsula
- Food.region
- Southern Europe
- Food.course
- Breakfast, lunch, dinner, snack
- Food.type
- Fried dough
- Food.served
- Hot
- Food.main_ingredient
- Deep-fried choux pastry (flour, water, butter, eggs, salt)
via Wikipedia infobox
Wikidata facts
- Image
- Churros en vasos en Londres - A Taste of Spain.jpg
Show 2 more facts
- Commons category
- Churros
- native label
- churros
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Article
11 sectionsContents
- History
- Etymology
- Preparation
- Variations
- Similar dishes
- Karabeej Halab
- Youtiao
- In popular culture
- See also
- References
- External links
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 or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.
In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras, jeringos, or tejeringos in some regions. They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack. There are also two slightly different snacks in Portugal, called porra and fartura, which are filled with jelly instead of the doce de leite traditional to Brazilian churros.