Kicking Off: Churros in My Air Fryer (Who Knew?)

So, here’s the thing. Churros always seemed like one of those treats you only get at the summer fair, or if you’re really feeling wild, at some bustling food stall on vacation. But last year, my cousin Jamie convinced me to try making them at home—the catch? No deep fryer, just my trusty (and slightly overworked) air fryer. To be honest, first shot was a bit of a mess; I might’ve sprinkled cinnamon sugar everywhere but on the churros. Anyway, the smell alone made the kitchen feel like a tiny festival, and ever since, these sweet air fryer churro bites have become my go-to when my sweet tooth won’t stop whining. Heads up: they’re gone in sixty seconds whenever my niece visits (she tries to sneak some before they’re even cool).

Why I Think You’ll Get a Kick Out of These

I throw these together when I can’t be bothered to wrangle a pot of oil. My family basically lines up in the kitchen when they hear the air fryer humming, especially my partner, who likes to play quality control inspector (read: eats half before anyone else can try). They’re crispy-ish, fluffy in the middle, and—okay, this sounds dramatic—but they save me from my ‘craving hour’ at 8PM. I’ll admit, once or twice I got frustrated with the dough sticking, but now I just roll with it (get it? C’mon, it’s churro humor). If I can pull these off on a busy Thursday… you probably can too.

What You’ll Need (But Seriously, Don’t Stress)

1 cup water (sometimes I swap half for milk if there’s some lurking in the fridge)
1/4 cup unsalted butter – my grandma always said use Kerrygold, but honestly, supermarket butter works too
2 tablespoons granulated sugar (if I’m feeling bold, brown sugar goes in instead)
1/4 teaspoon salt
1 cup all-purpose flour (plain flour’s just fine—I’ve even snuck in a tablespoon of wholewheat when feeling ‘healthy’)
1 large egg (just grab whatever’s on hand)
1 teaspoon vanilla extract
For dusting: 1/2 cup granulated sugar + 1 tablespoon ground cinnamon
Optional: a spray of cooking oil, but some days I skip it

Here’s How I Get Churro Bites Cooked Up

First off, grab a small saucepan and chuck in the water, butter, sugar, and salt. Heat over medium until it just boils. I usually give it a quick swirl with a spoon—nothing fancy.
Yank the pan off the heat; tip in all the flour at once. Stir like you mean it (mine gets lumpy and weird at this bit—don’t stress, it always sorts itself out).
Let it cool for, I dunno, five minutes? Just long enough so you won’t scramble the egg.
Crack in the egg and vanilla. Now, this is when it looks like a bad science experiment. Just keep beating it with a wooden spoon (or fork—sometimes I’m lazy), and eventually, it smooths out to a sticky dough. This is where I steal a finger taste—no shame.
Scoop dough into a piping bag with a star nozzle if you’ve got one. But—and here’s the trick—I sometimes just snip the corner off a sandwich bag, works in a pinch. Squeeze out little blobs or ‘nubs’ straight onto parchment paper (no ruler needed, just make ‘em about the size of a fat thumb).
Preheat your air fryer to about 375F (190C). I used to forget this step and wonder why the first batch took ages. Lay the parchment with churro bits in the basket, making sure they’re not crammed in like sardines. Quick spritz with oil if you want extra crunch, but sometimes I can’t be bothered and skip it.
Air fry for about 8-10 minutes. Peek in after 6 mins—if they look golden and a bit puffy, you’re nearly there! I once took them out too soon (total rookie move)—so aim for crispy edges.
Tumble hot churro bites into a bowl of cinnamon sugar while they’re still warm. This makes everything stick and the kitchen smells like heaven—actually, last time I got so overexcited, I poured cinnamon sugar onto the counter. Oops.

Notes I Learned the Hard Way

The dough will seem too thick at first—don’t add more water or you’ll regret it (trust me, I tried, they turn dense).
If you haven’t got pastry bags, don’t panic—cookie scoop, spoon, or even your hands all work (just wash up first, obviously).
Air fryers are a bit mysterious; mine’s fast, but my friend’s takes two minutes longer, so peek early.
Actually, I find these are still pretty tasty cold—even if they go a tad rubbery (don’t tell the churro purists, though).

Ways I’ve Messed With the Recipe

Okay, so I’ve swapped out vanilla for orange extract—oddly delicious. I once mixed cocoa powder into the dough, but honestly, came out kinda weird and muddy looking (the dog wouldn’t even touch it). I’ve even rolled stuffed bites around mini marshmallows; messy but fun. Try stuff, just—maybe steer clear of peanut butter in the dough. That was a sticky disaster.

Gear Talk—But Don’t Sweat It

Listen, a piping bag with a star tip is ‘proper,’ but, honestly, an old plastic bag does the job. No air fryer? I suppose you could bake them in a super hot oven (425F), though they won’t be quite as crunchy—still gets the job done when you’re desperate. (I’ve even tried making them in my toaster oven. Not recommended if you’re in a hurry.)

How Long Do They Last? (Not Very)

Churro bites are best the same day, but if you have leftovers (what?!) just bung them in a paper bag or airtight tub. Reheat at 325F for a few mins—says me, though in my house, leftovers are a myth. Maybe your crowd will pace themselves, good luck!

My Favourite Ways to Serve (Or, The Best Bit)

I love dunking these in chocolate sauce from a jar (no shame in shortcuts) or a quick side of warm dulce de leche. Sometimes we just eat ‘em by the fistful during movie night—no plates needed. Got vanilla ice cream handy? Go wild and pair ‘em up.

If I Had to Give “Pro Tips” (Or, Oops That Didn’t Work)

I once tried to rush the cooling step—ended up with scrambled eggs in my dough. Take that breather, it matters.
Don’t overpack the fryer. I tried once to finish faster; instead, just got a batch of doughy lumps. Lesson learned.
And, honestly, swirling the cinnamon sugar in when the bites are still piping hot gives you the best coverage—wait too long, and it just falls off.

People Always Ask…

Can I freeze these? Sure, though I think something gets lost in translation—the texture isn’t quite right, but they work in a pinch. Defrost, then air fry a minute or so to crisp up.

Is there a vegan swap? Yep! Use plant-based margarine, leave out the egg (maybe up the water just a bit). Texture goes a bit chewy, but it’s still tasty.

Do I have to pipe them? Honestly, no. I’ve spooned ugly blobs straight in and no one’s ever complained afterwards.

Wait, is it really as easy as it sounds? Not to toot my own horn, but yeah. The first time can feel fiddly, but you’ll get in a groove after a batch or two. Plus, making a mess is half the fun (at least, that’s what I tell myself as I wipe cinnamon sugar off the dog’s tail).

Can I double the recipe? Might as well, since they disappear. Just air fry in batches, unless you fancy half-raw ones like I accidentally made once. Oh, and don’t forget more cinnamon sugar; somehow my son always licks the bowl clean when I’m not looking.

Sweet Air Fryer Churro Bites Recipe