Crispy on the outside, soft and airy on the inside, and coated in sweet cinnamon sugar? Yes, please! These homemade churros are the kind of treat that makes it almost impossible to stop at just one.

Here in Costa Rica, churros bring back memories of local fairs, festivals, and fun days at the amusement park. There’s just something about that warm, sweet, cinnamon-y goodness that feels like a big, cozy hug. You know what I mean?

Our friend Logan Egger, originally from Olten in Switzerland’s Solothurn region and now living in Santa Ana, San José Province, was kind enough to share his own take on this delicious homemade classic. His recipe is super simple, uses just a handful of ingredients, and is perfect for sharing with family and friends.

Whether you’re planning a party, looking for a fun kitchen activity with the kids, or simply craving something sweet, these churros are sure to hit the spot. And the best part? You don’t need a long list of ingredients or fancy baking skills to make them!

Let’s get cooking!

What you’ll need to make about 24 churros

• 1 cup all-purpose flour.

• 1 cup water.

• A pinch of salt.

• 1 tablespoon superfine sugar.

• 1 teaspoon ground cinnamon.

• Oil for frying, such as corn oil.

• 1 pastry bag fitted with a star-shaped tip.

First, add the water and a pinch of salt to a saucepan and bring everything to a boil. Once the water starts bubbling, you’re ready for the next step.


Add all the flour at once and stir vigorously until the mixture comes together into a thick dough that pulls away from the sides of the pan. It’s that easy!


Transfer the dough to a pastry bag fitted with a star-shaped tip. You can usually find pastry bags at supermarkets or baking supply stores. That star-shaped opening gives churros their classic ridged look and helps create those crispy edges we all love.


Pour enough frying oil into a large, deep pan to submerge the churros, leaving plenty of room at the top. Heat the oil to about 350°F.


Carefully pipe the dough into the hot oil, cutting it into manageable lengths with kitchen scissors if needed. Work in small batches, about five churros at a time, to keep them from sticking together and to help them cook evenly.


Let the churros fry until they're beautifully golden brown and crisp on the outside.




Remove them carefully with a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil.


While the churros are still hot, mix the superfine sugar with the ground cinnamon in a shallow bowl. Roll the freshly fried churros in the mixture until they're generously coated. The warmth helps release the cinnamon’s amazing aroma, making these treats even harder to resist.


Want to take these churros to the next level? Serve them warm with a bowl of rich, melted chocolate sauce for dipping. The chocolate adds a decadent touch, and the contrast between the crispy churros and smooth, warm sauce is seriously delicious.


They're perfect for birthday parties, family get-togethers, weekend treats, or those moments when everyone at home is craving something sweet.


Get the kids involved in measuring the ingredients and mixing the cinnamon sugar, and turn dessert into a fun little family activity. Just leave the hot oil and frying to an adult.


Churros taste best fresh out of the fryer, while the outside is still crisp and the inside is soft and tender. Serve them right away for the ultimate cinnamon-sugar experience.


Once you make these at home, don't be surprised if everyone starts asking when you're making them again. They're simple, sweet, crunchy, and totally worth the little bit of effort!

Have a pura vida weekend!

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Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.

The recipe may contain or come into contact with common allergen ingredients. It is the reader's sole responsibility to review all ingredients and make sure they are suitable for their specific dietary needs and potential adverse reactions.

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