These Crispy Air Fryer Churro Bites deliver the classic cinnamon-sugar crunch and tender, custardy interior—without deep-frying. A fast stovetop pâte à choux (choux paste) pipes easily into bite-size rounds, then the air fryer’s dry heat sets ridges and a light spritz of oil mimics the traditional fried finish. Tossed warm in cinnamon sugar and served with a 2-minute chocolate dip, these bites are party-ready in about 30 minutes with minimal mess.
Ingredients & Measurements
- Yield: about 40–44 bite-size churros (serves 8 as a snack)
- 120 ml (½ cup) water
- 120 ml (½ cup) whole milk (or water for dairy-free)
- 56 g (4 Tbsp) unsalted butter, cut in pieces (use plant butter for dairy-free)
- 20 g (1½ Tbsp) granulated sugar
- ¼ tsp fine sea salt
- 140 g (1 cup) all-purpose flour
- 2 large eggs (room temperature) + 1 egg white (as needed; see Step 4)
- 1 tsp pure vanilla extract
- Neutral oil spray (avocado or canola) or 15 ml (1 Tbsp) neutral oil for brushing
- Cinnamon-Sugar Coating: 120 g (½ cup) granulated sugar + 1½ tsp ground cinnamon + pinch salt
- (Optional) Quick Chocolate Dip: 120 g (¾ cup) semi-sweet chips + 120 ml (½ cup) heavy cream or coconut cream; pinch salt
Equipment: Air fryer with a flat basket or tray, parchment perforated for air fryers (optional), medium saucepan, wooden spoon, piping bag fitted with open star tip (11–13 mm / 7/16–½ in) or a large zip-top bag snipped to 1.5 cm (the ridges help crisp, but a plain tip works).
Step-by-Step Instructions
- Preheat and prep the coating (5 minutes). Preheat the air fryer to 190°C / 375°F for 5 minutes with the empty basket in. Combine 120 g sugar, 1½ tsp cinnamon, and a pinch of salt in a wide bowl; set aside for tossing.
- Make the choux base (4–5 minutes). In a medium saucepan over medium heat, combine water, milk, butter, 20 g sugar, and ¼ tsp salt. Bring just to a simmer, then reduce to medium-low. Add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and leaves a thin film on the bottom, 1½–2 minutes. This dries the paste for better puff and crisping.
- Cool slightly for safe eggs (3 minutes). Scrape the hot dough into a mixing bowl and spread it up the sides to release steam. Rest 3 minutes—warm, not hot, to prevent scrambling the eggs.
- Beat in eggs for pipeable paste (2–3 minutes). Add 2 eggs, one at a time, beating well after each until glossy and thick. Add vanilla. The dough should form a thick ribbon that slowly falls from the spoon and holds a soft V-shape. If too stiff, beat in 1–2 Tbsp lightly whisked egg white a little at a time; avoid over-thinning.
- Load the bag and portion bites (3–5 minutes). Spoon warm paste into a piping bag fitted with a star tip. Cut 2–3 cm (¾–1¼ in) parchment squares (optional for easy handling). Pipe 2–3 cm mounds (or short 2–3 cm ropes) onto parchment squares or directly into the preheated basket, leaving 2 cm space. Aim for 12–15 bites per batch so air circulates.
- Oil lightly for a fried finish (30 seconds). Spray the tops lightly with neutral oil (or brush very thinly). This promotes blistered, golden ridges without greasiness.
- Air fry to crisp and golden (8–10 minutes per batch). Air fry at 190°C / 375°F until well risen and deep golden with crisp edges, 8–10 minutes. Shake or flip at minute 6 if your fryer browns unevenly. For extra crunch, add 1 minute at 200°C / 400°F at the end. Transfer immediately to the cinnamon sugar and toss to coat while hot.
- Repeat and keep warm (15–20 minutes total). Continue piping and frying in batches. To hold, place coated bites on a wire rack; if desired, keep in a 90–95°C / 195–205°F oven for up to 20 minutes so they stay crisp while you finish.
- Quick chocolate dip (2 minutes, optional). Heat 120 ml cream to simmering (microwave 45–60 seconds). Pour over 120 g chocolate chips with a pinch of salt; rest 60 seconds, then whisk smooth.
- Serve and enjoy. Present churro bites warm with chocolate dip. Best texture is within 30–45 minutes of frying; they remain tasty later but will soften slightly.
Cooking Notes
- Why choux for air-fryer churros: Choux paste traps steam as it cooks, puffing the centers while the ridges dehydrate and crisp—mimicking deep-fried churros without oil baths.
- Egg consistency cue: Properly hydrated choux should slowly fall from a spoon. Too stiff yields dense centers; too loose spreads and loses ridges. Adjust with egg white by the teaspoon.
- Tip size matters: A larger star tip (11–13 mm) creates defined ridges that brown and crisp faster; a small star may over-brown before interiors finish.
- For extra-crisp bites: After tossing in cinnamon sugar, give a 5–6 minute rest on a rack (steam escapes), then re-toss in 1–2 Tbsp fresh cinnamon sugar for a drier, sparkly finish.
- No piping bag? Fill a zip-top bag, snip a 1.5 cm corner, and pipe mounds. You’ll lose ridges, but they’ll still puff and coat beautifully.
- Dairy-free route: Use water instead of milk and plant butter; coat with cinnamon sugar and serve with dairy-free ganache (chocolate + coconut cream).
- Make-ahead & freeze: Pipe raw mounds onto a parchment-lined sheet and freeze solid. Air fry from frozen at 190°C / 375°F for 10–12 minutes, oiling tops lightly; add 1–2 minutes if needed for color.
- Avoid sogginess: Don’t crowd the basket—air must circulate. If bites soften, re-crisp 2 minutes at 190–200°C.
- Flavor riffs:
- Vanilla Bean Sugar: Split a vanilla bean and blitz seeds with the sugar.
- Churro “Filled” Bites: Pipe slightly larger mounds, fry, cool 3 minutes, then poke with a skewer and pipe in dulce de leche or Nutella.
- Spiced: Add ¼ tsp ground cardamom or pumpkin spice to the cinnamon sugar.
- Air fryer models vary: Basket vs. tray, wattage, and real temp can differ. Use the visual cues: deep golden ridges, hollow feel when tapped, and a dry exterior. Add or subtract 1–2 minutes as needed.
- Safety & cleanup: Let the basket cool before wiping. Sugar residue burns—line with perforated parchment if yours sticks.
Nutrition Facts (per serving)
- Serving size: 5 churro bites + 1 Tbsp chocolate dip
- Approximate calories: 230 kcal
- Total fat: 10 g
- Saturated fat: 6 g
- Carbohydrates: 31 g
- Dietary fiber: 1 g
- Total sugars: 16 g
- Protein: 4 g
- Sodium: 120 mg
Conclusion
Air-fried churros work because choux paste puffs on steam, and a light oil kiss plus hot, circulating air creates caramelized ridges that stay crisp long enough to roll in cinnamon sugar. With a quick, two-egg dough, disciplined piping, and a precise 190°C / 375°F cook, you’ll get gooey-in-the-middle, crunchy-on-the-outside bites in about half an hour—perfect for last-minute dessert cravings, parties, or a cozy movie night. Keep batches small, toss while hot, and don’t skip the cinnamon sugar; that final sparkle seals the iconic churro flavor.
