Churros! Is there anything better than warm, coconut sugar-coated churros?
Before diving into the recipe, please excuse me for the deep-fried frenzy this week. The thing is, I had oil left after frying chili tofu, so I thought I would use it one more time, no waste! And churros came to my mind. It’s been years since I had churros, the best ones were those my grandma used to make us when we were kids. We were impatiently waiting for the end of lunch to have a handful of warm churros as a dessert.
I’m taking churros to the next level here with a combination of toasted sesame, peanuts, and coconut sugar. SO delicious!
This recipe is inspired by the Chinese peanut and sesame candy you usually get at Chinese restaurants, you know those chewy and sugary squares coated in sesame seeds. I love the combination of sesame and peanuts.
We start by making the peanut sugar coating, simply combine 1/2 cup roasted peanuts with 1/2 cup coconut sugar and process for a few seconds until you get a fine meal. If your peanuts are not salted, I would advise adding 1/4 tsp of salt because salty + sweet is just awesome.
The churros dough is easy, it comes together is less than 5 minutes. You bring to a boil your almond milk, coconut sugar, toasted sesame oil, and pour over the flour. I went with a blend of brown rice flour and tapioca starch to keep it gluten-free. Toasted sesame oil gives these churros that nice sesame flavor that pairs very well with the peanut sugar.
Then you press the dough into your churro maker, or pastry bag, and fry until golden brown.
I’m using this churro maker from Bernar to make the churros. It’s great quality, easy to clean and a lot easier to use than a pastry bag. While making churros with a pastry bag fitted with a star tip is totally possible, it’s not the best way. Why? Because the dough is very firm and if you don’t own a strong pastry bag you might end up piercing it (it happened to me!) because of the pressure you have to apply.
I recommend frying a maximum of three churros at the same time otherwise they will stick together and things will get messy. Once your churros are golden brown, drain on paper towels and generously coat in the peanut sugar.
I prefer to eat these churros as is to really enjoy the sesame and peanut flavors, but if you are a chocolate lover you can definitely dip them in melted chocolate!
These churros are super crispy on the outside and soft on the inside. The sesame and peanut flavors are subtle but definitely there, even kids love these!
While these churros are a bit healthier than the regular ones, they are still a fried snack so don’t eat the whole batch! 😉
Let me know in the comments if you try this recipe!
Sesame & Peanut Churros
- 1 cup almond milk (or soy milk)
- 1/4 cup toasted sesame oil
- 2 tbsp coconut sugar
- 1/2 cup brown rice flour
- 1/2 cup tapioca starch
- 1/2 tsp vanilla extract
- 1/2 quart oil for frying
Peanut Sugar Coating
- 1/2 cup roasted salted peanuts
- 1/2 cup coconut sugar (or other granulated sugar)
- 1/4 tsp salt
Optional: Melted chocolate.
Peanut Sugar Coating
- Add the roasted peanuts and coconut sugar to the bowl of a food processor. Process for 6-10 seconds, or until you get a very fine meal (it should have the texture of almond meal). You don’t want to process too long otherwise it will turn into nut butter. Transfer to a large bowl and set aside.
Sesame & Peanut Churros
- In a medium saucepan, combine the almond milk, sesame oil, and coconut sugar. Heat over medium heat and bring to a boil.
- In the meantime, combine the brown rice flour and tapioca starch in a large mixing bowl.
- Once boiling, immediately remove from heat and pour over the flour. Stir in the vanilla extract and quickly mix using a wooden spoon until a ball of dough forms. The dough will be quite firm, this is normal. Transfer the dough to a churro maker, or strong pastry bag fitter with a star tip.
- Heat the oil in a medium-size saucepan to 375 degrees (190°C). Pipe 5-6-inch lengths of dough into the oil. I recommend frying a maximum of 3 churros at a time.
- Fry for 1-2 minutes, or until golden brown on each side. You can flip them halfway through frying for even browning. Remove from oil and transfer to a plate lined with kitchen paper towels to drain excess oil. Then roll each churro into the peanut sugar. Repeat with the remaining dough.
- Enjoy immediately while it’s still warm! You can serve them with melted chocolate on the side. Churros are best eaten the same day.
- Serving Size: 1 Churro
- Calories: 38
- Sugar: 2g
- Fat: 1.8g
- Carbohydrates: 4.9g
- Fiber: 0g
- Protein: 0.4g