Churro

Churro

A plate of churros in Madrid, Spain
Alternative names	Tejeringos
Type	Fried dough
Course	Breakfast, lunch, dinner, snack
Place of origin	Iberian Peninsula
Region or state	Southern Europe
Serving temperature	Hot
Main ingredients	Deep-fried choux pastry (flour, water, butter, eggs, salt)
Cookbook: Churro   Media: Churro

A churro (Spanish pronunciation: [ˈtʃuro], Portuguese pronunciation: [ˈʃuʁu]) 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 (or jeringos^[1] in some regions). They are normally eaten for breakfast dipped in coffee, or in hot chocolate for 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.^[2]