If you’ve ever craved classic churros—the hot, golden, cinnamon-sugar coated pastries beloved across street markets and dessert shops—then you’ll fall in love with this lighter, no-deep-fry version. These air fryer churros have all the crispiness of traditional churros but require no pot of oil, no splattering, and far less mess. This dessert recipe transforms the classic choux-based dough into a beautifully airy treat that’s crisp outside and tender inside, all while staying surprisingly light. The secret? A well-made choux pastry and the intense heat circulation of the air fryer.

Not only do these light churros taste incredible, but they’re also easier to make than most people expect. By piping the choux dough directly into a generously sprayed air fryer basket, skipping the deep-frying step entirely, and finishing the churros in melted butter and cinnamon sugar, you get an authentic-tasting churro with a lighter texture and far less heaviness.

Whether you’re making a fun weekend dessert, hosting guests who love international sweet treats, or simply want a nostalgic, crunchy bite without deep frying, this air fryer churros recipe delivers every time.

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Why You’ll Love This Dessert Recipe

This isn’t just a lighter alternative to traditional churros—this recipe shines because it stays true to everything people love about authentic churros. The air fryer technique keeps the churros crisp and golden while significantly reducing the amount of fat absorbed. Thanks to the choux pastry base, each churro turns out airy, hollow, and beautifully textured. This dessert is also wonderfully accessible: no thermometer, no oil disposal, and no stress about maintaining oil temperature. The method is cleaner, easier, and faster, yet the churros taste every bit as indulgent as the classic version. Because the dough is piped into small batches, every churro cooks evenly, stays crisp, and coats beautifully in cinnamon sugar.

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Ingredients

For the Choux Pastry

• 6 Tablespoons (3 oz / 85 g) unsalted butter, cold and cut into 1-inch cubes
• ½ cup (4 oz / 113 g) whole milk, cold
• ½ cup (4 oz / 113 g) water
• 1 Tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 cup (4.5 oz / 128 g) all-purpose flour
• 3 large eggs, cold

For the Cinnamon-Sugar Coating

• 1 cup (7 oz / 198 g) granulated sugar
• 2 Tablespoons ground cinnamon
• 1 cup (2 sticks / 8 oz / 227 g) unsalted butter, melted

Equipment

• Air fryer with wire basket
• Cooking spray
• Stand mixer with paddle attachment
• Piping bag fitted with an open star tip (¼–½ inch opening)
• Kitchen shears

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How to Make Air Fryer Churros

1. Preheat the Air Fryer

Preheat your air fryer to 375°F (190°C) for at least 10 minutes. This ensures the basket is hot enough for the churros to immediately start crisping. Generously spray the basket with cooking spray—this step is crucial for preventing sticking.

2. Simmer Milk, Water, Butter, Sugar & Salt

In a medium saucepan, combine the butter, milk, water, sugar, and salt. Warm over medium-low heat, stirring until the butter melts and everything blends into a smooth mixture. Increase heat to medium-high and bring to a gentle simmer.

3. Add Flour and Create the Dough

Remove the pan from heat. Add the flour all at once and vigorously stir with a wooden spoon until it forms a thick paste. Return to medium heat and cook for 1–2 minutes, stirring continuously, until the dough pulls away from the pan and looks glossy and smooth.

4. Transfer Dough & Add Eggs

Immediately scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. Beat on low for 30 seconds to release steam. Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Once all eggs are in, beat on medium-high for 15 seconds to finish the dough.

5. Pipe the Churros

Transfer the dough to a piping bag with an open star tip. Pipe 4½–5 inch-long churros directly onto the greased air fryer basket, leaving space between each for air circulation. Use kitchen shears to cleanly snip each strip of dough.

6. Air Fry

Air fry the churros for 10–12 minutes, or until deeply golden, crisp, and puffed. Cool in the basket for 5 minutes, then transfer to a wire rack.

7. Coat in Butter & Cinnamon Sugar

In one bowl, whisk the sugar and cinnamon. In another, pour the melted butter. Dip each churro briefly in butter, then roll in cinnamon sugar until fully coated.

8. Serve

Enjoy warm, ideally immediately after coating. They also pair beautifully with chocolate sauce, dulce de leche, or vanilla glaze.

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Tips for Success

• Be generous with cooking spray.

Churros can stick easily—coating every crevice of the wire basket is key.

• Work in small batches for even crisping.

Most air fryers hold 10–14 churros at a time.

• Keep the cinnamon sugar in small batches.

Butter causes clumping, so refresh the sugar bowl as needed.

• Use kitchen shears when piping.

This helps the churros keep their shape and prevents tapered ends.

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Variations

• Chocolate Air Fryer Churros: Add a tablespoon of cocoa powder to the flour mixture.
• Filled Churros: Use a piping tip to add dulce de leche or Nutella inside after cooking.
• Extra-Light Churros: Swap half the milk for water for an even lighter texture.

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Storage

• Store uncoated churros at room temperature for up to 3 days.
• Reheat in the air fryer for 5–10 minutes before coating in butter and cinnamon sugar.

Freezing

Freeze without coating for up to 3 months. Rewarm at 350°F for 10 minutes, then coat.

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