Can I Cook Churros in an Air Fryer Discover the Crispy Truth

Yes, you can cook churros in an air fryer—and they turn out crispy, golden, and delicious with far less oil than traditional frying. With the right technique, air-fried churros deliver a satisfying crunch and soft interior, making them a healthier, hassle-free dessert option.

Key Takeaways

• Yes, you can cook churros in an air fryer for a healthier, crispy treat with less oil.
• Preheat the air fryer to ensure even cooking and optimal crispiness every time.
• Use a piping bag for authentic churro shapes and consistent results effortlessly.
• Lightly spray with oil to enhance browning without excess fat or mess.
• Cook in batches to avoid overcrowding and achieve uniform crispiness.
• Serve immediately for the best texture and flavor experience possible.

Can I Cook Churros in an Air Fryer? The Crispy Truth You Need to Know

Imagine this: it’s a lazy Sunday afternoon, and the craving hits. You want churros—those golden, ridged, cinnamon-sugar-dusted Spanish treats that crackle when you bite into them. But deep frying? Not today. The oil splatter, the lingering smell, the cleanup… no thanks. Then it hits you: can I cook churros in an air fryer?

That’s the million-dollar question I asked myself last winter when my churro obsession met my air fryer obsession. After testing, tweaking, and (okay, fine) eating way too many churros, I’ve cracked the code. The short answer? Yes. But the long answer—the one with texture, flavor, and that perfect crisp—is where things get interesting. Whether you’re a busy parent, a health-conscious foodie, or just someone who hates scrubbing oil off the stovetop, this guide will show you how to turn your air fryer into a churro-making machine. Let’s dive into the crispy truth.

Why Air Fryer Churros Are a Game-Changer

The Health Factor: Less Oil, Same Satisfaction

Deep-fried churros soak up oil like sponges. A single serving can pack 200–300 calories from fat alone. Air frying slashes that by up to 75%. Instead of submerging churros in 3 cups of oil, you spritz them with 1–2 teaspoons. That’s the difference between a heart-palpitating guilt trip and a treat you can enjoy without remorse.

But here’s the kicker: air fryer churros aren’t “healthy”. They’re still sugary, but they’re a *smarter* choice. Think of it like swapping a milkshake for a frozen yogurt with fruit. You’re not denying yourself—you’re upgrading. My friend Lisa, a nutritionist, put it best: “Air frying lets you control the oil. You’re not eating what the fryer *absorbs*—you’re choosing what goes on.”

Time and Effort: No More Stovetop Drama

Deep frying is a production. You need to heat oil to 375°F (190°C), monitor temperature with a thermometer, and risk splatters. Air frying? Set it and forget it. My first attempt took 12 minutes from start to finish. No oil to heat, no thermometer to juggle. Just pipe, spray, and walk away.

Pro tip: Use a silicone baking mat or parchment paper with holes. It prevents sticking and makes cleanup a 10-second wipe. I learned this after my first batch fused to the basket like a churro sculpture. Lesson learned.

Flavor and Texture: The Crispy Compromise

Let’s be honest: air fryer churros aren’t *identical* to deep-fried ones. Deep frying gives you a shatteringly crisp shell and a slightly chewy interior—a texture combo that’s hard to beat. But air fryers get close. With the right technique, you’ll get a crispy exterior and a light, airy interior. The key? Moisture control.

Air fryers circulate hot air, which can dry out dough. To fix this, I add 1 tablespoon of milk or buttermilk to the dough. It keeps the inside tender while the outside crisps. And don’t skip the sugar! A light dusting of granulated sugar before cooking helps create a caramelized crust. My husband, who’s picky about texture, said, “These taste like churros, not sad bread sticks.” High praise.

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

The Dough: Simple Ingredients, Big Flavor

You only need 5 ingredients:

• 1 cup water
• 2 tablespoons granulated sugar
• 2 tablespoons butter (unsalted)
• 1/2 teaspoon salt
• 1 cup all-purpose flour

Optional: 1/2 teaspoon cinnamon for a warm spice note.

Here’s the trick: boil the liquid ingredients first. Combine water, sugar, butter, and salt in a saucepan. Bring to a rolling boil, then remove from heat. Immediately add the flour and stir vigorously with a wooden spoon until it forms a smooth ball. This “panade” method ensures the dough is dense enough to hold its shape but tender inside. I use a stand mixer with a paddle attachment to save my arm muscles!

Piping Like a Pro: Tools and Techniques

You’ll need a large star tip (I use a Wilton 1M) and a piping bag. If you don’t have a piping bag, cut the corner off a ziplock bag. But trust me—invest in a reusable silicone bag. It’s easier to handle and less messy.

Pipe the dough onto a greased air fryer tray or parchment paper. Make them 5–6 inches long, with the classic ridged pattern. Pro tip: chill the piped churros for 10 minutes before cooking. This helps them hold their shape and prevents spreading. My first batch turned into churro “blobs” because I was too impatient. Don’t be like me.

Cooking: Timing, Temperature, and Crisp Control

Here’s the magic formula:

• Temperature: 350°F (175°C)
• Cooking time: 8–10 minutes
• Spray: Lightly coat with oil (I use avocado oil spray)
• Flip: After 5 minutes, flip them for even browning

Why 350°F? Higher temps (like 400°F) risk burning the sugar coating. Lower temps (like 325°F) take longer and can make churros soggy. I tested both extremes. At 400°F, my churros turned charcoal. At 325°F, they were pale and limp. 350°F is the sweet spot.

After cooking, roll them in cinnamon sugar immediately. The heat helps the sugar stick. I use a 3:1 ratio of sugar to cinnamon. Adjust to taste—some prefer a 2:1 for more spice.

Common Mistakes (And How to Fix Them)

Soggy Churros: The Moisture Menace

Air fryers can steam as much as they crisp. If your churros are soft, not crunchy, here’s why:

• Overcrowding: Air needs space to circulate. Cook in batches if needed.
• Too much spray: Oil adds flavor but too much creates steam. Use a light hand.
• Undercooking: They might look done, but give them an extra 1–2 minutes. The texture changes as they cool.

My fix: I cook churros in a single layer, spray lightly, and extend time to 11 minutes. The result? A crisp shell that stays crunchy for 30 minutes (longer if stored properly).

Uneven Browning: The Flip Factor

Air fryers cook from the top down. Without flipping, the bottom stays pale. I use silicone tongs to flip them gently after 5 minutes. For even better results, rotate the tray halfway through if your air fryer has multiple levels.

Bonus tip: Use a wire rack insert. It elevates the churros, allowing air to circulate on all sides. My Philips Airfryer came with one—game-changer.

Sticking and Breaking: The Piping Problem

If churros stick or break when removing them, the dough is too soft or the tray isn’t greased enough. Try these fixes:

• Chill the piped dough longer (15–20 minutes).
• Use a non-stick spray or brush with oil (not butter—it burns).
• Wait 1–2 minutes after cooking before removing. They firm up as they cool.

I once rushed a batch and lost half to the tray. Now I set a timer. Patience pays off.

Customizing Your Churros: Beyond the Basics

Flavor Twists: Sweet and Savory

Why stop at cinnamon sugar? Try these ideas:

• Matcha sugar: Mix 1 tablespoon matcha powder with 1/2 cup sugar.
• Chili-lime: Combine 1/4 teaspoon chili powder, 1/2 teaspoon lime zest, and 1/2 cup sugar.
• Chocolate-dipped: Melt dark chocolate, dip one end, and freeze for 5 minutes.

For a savory version, swap sugar for grated Parmesan and black pepper. Dip in marinara sauce. My kids devoured these “churro sticks” with dinner.

Gluten-Free and Vegan Options

Gluten-free? Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). The texture is slightly crumblier, but still delicious. Vegan? Substitute butter with vegan margarine and use plant-based milk. I tested both with my sister, who has celiac disease and my vegan cousin. Both gave thumbs up.

Note: Vegan churros cook faster (7–8 minutes). Watch them closely to avoid burning.

Mini Churros: Bite-Sized Perfection

Pipe 2-inch churros for a party-friendly size. Cook time drops to 6–7 minutes. I made these for a birthday party, and they disappeared in 10 minutes. Serve with chocolate or caramel sauce in shot glasses. Fancy but easy.

Air Fryer vs. Deep Fryer: The Ultimate Showdown

Let’s settle the debate. Here’s how air fryer churros stack up:

Factor	Air Fryer	Deep Fryer
Oil used	1–2 tsp spray	3+ cups
Calories (per churro)	80–100	150–200
Cooking time	8–10 minutes	3–4 minutes
Cleanup	Wipe basket or use parchment	Filter and store oil
Texture	Crispy shell, tender inside	Ultra-crisp, slightly chewy
Skill required	Low (no temperature monitoring)	Medium (oil temp control)

The verdict? Air fryer churros win for convenience and health. Deep-fried churros win for texture purists. But if you’re cooking for a crowd, the air fryer’s batch-friendly design (and no oil smell) makes it the MVP.

Storing, Reheating, and Serving Tips

Storing: Keep the Crunch

Air fryer churros lose crispness fast. Store them in an airtight container at room temperature for 24 hours. For longer storage, freeze them (un-coated) in a single layer, then transfer to a bag. They last 3 months.

Pro tip: Add a silica gel packet to the container to absorb moisture. I stole this from my coffee-obsessed brother. It works!

Reheating: Second-Act Crispness

Never microwave them! It makes them rubbery. Instead:

• Air fryer: 300°F (150°C) for 3–4 minutes.
• Oven: 350°F (175°C) for 5–7 minutes.

For frozen churros, cook straight from the freezer. Add 2 minutes to the time.

Serving: Dipping and Pairing

Classic dips:

• Chocolate sauce (melt 1 cup chocolate chips with 1/4 cup heavy cream)
• Caramel sauce (store-bought or homemade)
• Dulce de leche (warm it slightly for drizzling)

Pair with a cold drink: horchata, iced coffee, or a Spanish-inspired sangria. My go-to? Churros with a shot of espresso. The contrast is unreal.

So, can you cook churros in an air fryer? Absolutely. They’re not just a compromise—they’re a revelation. With the right technique, you get crispy, golden perfection without the oil, mess, or guilt. Whether you’re a churro newbie or a seasoned fryer, your air fryer is about to become your new favorite kitchen tool. Now, go pipe some dough and taste the truth for yourself. Your taste buds (and your stovetop) will thank you.

Frequently Asked Questions

Can I cook churros in an air fryer without oil?

Yes, you can cook churros in an air fryer with little to no oil! The circulating hot air creates a crispy exterior while keeping the inside soft. For best results, lightly brush or spray them with oil for that golden, fried-like texture.

How long does it take to air fry churros?

Air fryer churros typically cook in 8–12 minutes at 375°F (190°C). Exact time depends on thickness—rotate or flip halfway for even browning. Check for a crisp, golden shell to avoid undercooking.

Do air fryer churros taste as good as deep-fried ones?

Air fryer churros deliver a surprisingly similar crispy texture with less oil, making them healthier. While deep-fried churros have a richer flavor, the air fryer’s version is a close contender, especially when brushed with cinnamon sugar.

Can I use frozen churros in an air fryer?

Absolutely! Air fry frozen churros at 350°F (175°C) for 6–10 minutes, flipping halfway. No thawing needed—just adjust time based on size. They’ll come out crispy with a warm, fluffy center.

What’s the best way to reheat churros in an air fryer?

Reheat leftover churros in the air fryer at 350°F (175°C) for 2–4 minutes. This restores crispiness without drying them out, unlike microwaving. Perfect for a quick, fresh-tasting treat!

Do I need to preheat the air fryer for churros?

Preheating (3–5 minutes) ensures even cooking and a crispier exterior. While not mandatory, it’s recommended, especially for homemade churros. Skip it for frozen varieties if short on time.