A churro (Spanish pronunciation: [ˈtʃuro], Portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Latin American cuisine and the cuisine of the Philippines and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France.
In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras [es] or jeringos in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Cinnamon sugar is often sprinkled on top.
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.
Churros are fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted.
Like pretzels, churros are sold by street vendors, who may fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast, although they may be eaten throughout the day as a snack. Specialized churrerías, in the form of a shop or a trailer, can be found during the holiday period. In addition, countries like Colombia, Peru, Spain, and Venezuela have churrerías throughout their streets. In Portugal, they are commonly eaten at carnivals, fairs and other celebrations, where they are made freshly at street stands.
The dough is a mixture of flour, water and salt. Some versions are made of potato dough. Depending on the recipe, it may not be vegan, they can contain butter, milk or eggs.
Read more, here.