Air Fryer Churros Recipe (Easy & Crispy at Home)

I still remember the first time I tried making churros at home. Hot oil, splattering everywhere, me hovering like a nervous parent… and somehow still ending up with soggy centers. Not my finest kitchen moment. Fast forward to the day I tried air fryer churros, and wow—everything changed. Crispy outside, fluffy inside, zero oil mess, and no lingering fried-food smell clinging to my hoodie. That was the moment I knew this recipe was staying.

If you love churros but hate deep frying (or cleaning up after it), this one’s for you. I’m going to walk you through how I make air fryer churros at home, the mistakes I made so you don’t have to, and the small details that turn “meh” churros into theme-park-level goodness.

Grab a coffee. Or honestly, grab a napkin—you’ll want these soon.

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Why Air Fryer Churros Are Worth the Hype

Ever wondered why churros show up everywhere on Pinterest and Google searches lately? They hit that perfect combo of nostalgia, crunch, and sugar. But traditional churros require oil management skills I frankly don’t want to develop.

The air fryer solves a lot:

• No deep frying stress
• Way less oil, but still crispy
• Even browning if you space them right
• Easy cleanup, which I value deeply

IMO, air fryer churros taste cleaner. You actually taste cinnamon and dough instead of oil. That alone sold me.

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The Air Fryer I Use (Because Yes, It Matters)

I’ve tested this recipe in a couple of air fryers, but my most consistent results come from the COSORI Pro II 5.8-Quart Air Fryer. It holds enough churros to feed a crowd (or just me on a weekend), and it keeps the heat steady.

Look for an air fryer with:

• At least 4-quart capacity
• Flat basket space (stacking churros = sadness)
• Reliable temperature control

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Ingredients for Air Fryer Churros

You don’t need anything fancy. That’s part of the charm.

For the Churro Dough

• 1 cup water
• 2 tablespoons unsalted butter
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 1 large egg
• ½ teaspoon vanilla extract

For the Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1½ teaspoons ground cinnamon

Optional but encouraged:

• Chocolate sauce
• Dulce de leche
• Caramel sauce

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Step-by-Step: How I Make Air Fryer Churros

Step 1: Make the Dough

I add water, butter, sugar, and salt to a saucepan and bring it to a gentle boil. Once the butter melts, I remove it from heat and stir in the flour all at once.

I stir hard until the dough forms a smooth ball and pulls away from the sides. It looks thick and slightly glossy—that’s your cue you’re doing it right.

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Step 2: Cool, Then Add Egg

I let the dough cool for about 5 minutes. Hot dough plus egg equals scrambled regrets.

I mix in the egg and vanilla until smooth. At first, it looks weird and slippery—don’t panic. Keep stirring. It always comes together.

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Step 3: Pipe the Churros

I transfer the dough into a piping bag fitted with a large star tip. This detail matters—the ridges help create crispy edges.

I pipe 4–5 inch strips onto parchment paper. I snip the ends cleanly with scissors because dragging dough ruins the shape.

FYI, disposable piping bags make cleanup easier. Reusable ones work too if you’re feeling virtuous 🙂

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Step 4: Prep the Air Fryer

I preheat the air fryer to 375°F for 3 minutes. I lightly spray the basket with oil—just enough to prevent sticking.

I place the churros in a single layer with space between them. Crowding kills crispness. No exceptions.

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Step 5: Air Fry

I cook the churros for 10–12 minutes, flipping halfway. They come out golden and firm, not pale or floppy.

If they look soft, I add 1 more minute. Trust your eyes.

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Step 6: Cinnamon Sugar Finish

While they’re hot, I roll them in cinnamon sugar. Heat helps the coating stick, so don’t wait.

This step smells unreal. Like mall food court nostalgia—in a good way.

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How I Know They’re Done

Perfect air fryer churros:

• Feel light but firm
• Sound slightly hollow when tapped
• Hold their shape without sagging

If they bend, they need more time.

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Common Mistakes (I’ve Made Them All)

Let me save you some frustration:

• Skipping the star tip = smooth, sad churros
• Overcrowding = uneven browning
• Too much oil spray = greasy texture
• Rolling too late in sugar = sad, naked churros

Ask me how I learned these lessons… actually don’t.

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Best Dipping Sauces (IMO)

Churros don’t need a dip, but life improves with one.

My favorites:

• Warm chocolate ganache
• Dulce de leche
• Vanilla glaze
• Salted caramel

I usually microwave store-bought sauces for 20 seconds and call it a day.

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Tools That Make This Easier

These aren’t required, but they help a lot:

• Wilton 1M Star Piping Tip
  
• Reusable Air Fryer Parchment Liners
  

Small tools, big difference.

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Make-Ahead & Storage Tips

I pipe the churros and refrigerate them up to 24 hours before cooking. They also freeze beautifully.

Cooked churros taste best fresh, but I reheat leftovers in the air fryer for 2 minutes at 350°F. Microwave = nope.