I love churros. You love churros. Who doesn’t love churros? It’s crispy perfection on the outside with the perfect combo of sugar and cinnamon, whilst still chewy on the inside.
And you know what?
You have nothing to feel guilty about—perhaps this is my subconscious talking here, but whatever, that’s beside the point.
Alright, enough is enough, and by the way, I’m not here to take away your deep-fried fun. But, you don’t need to fry your way to heart attack, either. Step away from the deep fryer; you’re gonna make extra crispy churros without the grease. It will be delicious as ever, and you won’t be able to tell the difference, thank you very much.
The secret here? Your fricken waffle maker. Less calories, less clogged arteries, more yummy secrets that no one but you and me will know about.
Daniel Shumski, the author of Will It Waffle? (that phrase is now my new mantra), tells you what to do in his guest post on Serious Eats. If you know how to make a regular, boring waffle, then you know how to make these glorious waffle iron churros.
When you place your churro batter in the iron, make sure not to overstuff it. Or it will overflow. You have been warned. The dough is a little bit unusual as it is a bit firmer and fluffs right up. That stuff will spread out though, so start out small and then go big with your batter there, sir or miss.
The recipe from Serious Eats looks absolutely amazing. It’s your usual batter mix with flour, butter, eggs…you catch the drift. You can definitely find dairy-free substitutes for those things, too.
The chocolate sauce is made with heavy cream, chocolate chips, butter and sugar of course. It would be super easy just to melt some chocolate chips on your stove top if you don’t want to go through the hassle. And call that, that.
The best part about this sugary nonsense? The little square indentations are the perfect holders for your chocolate sauce.
Goodbye world. I have waffle churros I need to stuff my face with.
Read MorePhoto by: Daniel Shumski | Serious Eats
