Churros – Lactose and Dairy Free

  By Gareth

March 2, 2016

Churros are one of my favourite snacks, and the Spanish recipe is dairy and lactose free. Perfect, if not entirely healthy!

  • Prep: 10 mins
  • Cook: 10 mins


1Get your heavy flour and salt and put it in a pan over a low heat for around 3 minutes while stiring. This apparently makes it light and fluffy. (Says Omar Allibhoy)

2Now boil your water, and add it into the flour, stirring until there’s no water. But don’t over mix it. Add in around a tablespoon of olive oil at this stage too.

3Let it cool down to the point where you can touch it.

4Kneed it into a dough by hand, then once it is cool enough put inside a piping bag or a biscuit squeezing piping thing (I don’t know what they’re called, but I was lucky enough to be bought one 🙂 ) You’ll want the little 8 point star, and quite a wide nozzle.

5Squeeze out churros that are roughly 6 inches long onto some baking paper. I would do a batch on paper first as trying to drip them straight into the oil isn’t a great idea on your first go.

6Put your oil in the pan and get it nice and hot (around 240)

7Drop your churros in carefully, around 3 or 4 at a time. Cooking for around 2-3 minutes on each side. They should be a little light inside and not too dark when cooked.

8This recipe yields around 20 churros – plenty!

9sprinkle with caster sugar and eat as is, or dip in chocolate, maple syrup or whatever else takes your fancy


400 ml Water

400 g Flour

1 tbsp Oil (For Mixing)

400 ml Oil (For Frying)

1 pinch Salt

400 g Caster Sugar


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