Let’s Talk About Churro Bites (And Why My Kitchen Smells Like a Carnival)

Alright, let me paint you a scene—last weekend my niece came over, and within ten minutes she asked, “Can we make donuts?” Well, sorta, kid. I whipped out the air fryer, thinking of those churros you get at the fair… except no oil burns or sticky messes (and 100 percent less panic over hot oil on my socks, which happened once—never again, mate). Long story short, these sweet air fryer churro bites disappeared so quick I almost didn’t get a taste. Typical.

Why I Come Back to This Recipe (Even When I’m Wiped)

I make these churro bites when my sweet tooth just won’t quit, but also when I can’t, for the life of me, face cleaning up a ton of bowls. My family goes a bit off the deep end for these (even the next day, which is honestly rare because they’re usually gone). And here’s the best part: no splattering oil, no chaos, just sweet, cinnamon-sugary goodness and a quick clean-up. I have even made these Churro Bites when, honestly, I should have been folding laundry; priorities, you know?

The Ingredients (Plus a Little Wiggle Room)

1 cup all-purpose flour (sometimes I use whole wheat if I’m in a semi-healthy mood; the kids never notice)
1 tsp baking powder
1/4 tsp salt (sea salt flakes are what I had on hand once, tasted great!)
2 tbsp granulated sugar (my grandmother always used cane sugar—honestly, any sugar will work, it’s not picky)
1/2 cup milk (I’ve swapped in oat milk before in a pinch, works fine)
3 tbsp melted butter (sometimes I go with coconut oil if I’m out of butter)
1 tsp vanilla extract (don’t stress if you only have fake vanilla, nobody notices after the cinnamon)
For the coating: 1/2 cup granulated sugar + 2 tsp ground cinnamon (sometimes I go wild and toss in nutmeg, but my kids side-eye me for it)

How I Throw This Together (Real Life Version)

First, mix the flour, baking powder, salt, and sugar in a bowl. Give it a good whisk—don’t stress if you get a few lumps. This is where I sometimes get distracted by my phone and forget what step I’m on. But it’s fine, just mix it all up.
Pour in the milk, melted butter, and vanilla. Stir until it forms a sticky, shaggy dough—don’t overthink it. If it looks weird, don’t worry, it evens out in the fryer.
Scoop little balls (about a rounded teaspoon or, if you’re me, whatever looks right) and gently shape them. Sometimes I roll them into logs, but honestly, bites are easier. You can use a cookie scoop—though, I usually just use two spoons.
Preheat your air fryer to 350°F (175°C)—if you remember—most times I just stick ’em in and hope for the best. Place the dough bits on parchment paper or spray the basket. Try not to cram them together. These bites like their personal space.
Air fry for about 8-10 minutes. Peek halfway through and give the basket a little shake (I sometimes sneak one out here and give it a taste, chef’s privilege—or maybe it’s just impatience).
While those are cooking, mix the cinnamon and sugar for your coating in a shallow bowl. When the bites are golden and puffy, quickly (and carefully—hot!) toss them in the cinnamon sugar while they’re still warm. The sugar sticks better that way.

Things I’ve Learned (Usually the Hard Way)

If you wait too long to coat with sugar, it doesn’t stick well—been there, done that, ended up with sad, unchurroed bites.
The dough is supposed to be sticky, so don’t go adding extra flour and ruining everything—ask me how I know.
A silicone liner works great, but regular parchment does the trick too (just don’t let it touch the heating element, unless you like the smell of burnt paper).

Some Experiments (aka: What Worked and What Bombed)

Alright. Once I tried stuffing these with chopped chocolate—not bad, but it leaked everywhere. I’ve also sprinkled a little cardamom in with the cinnamon for a grown-up vibe; the kids were suspicious but I kind of liked it. Did I once dip them in caramel? Yes. Was it ridiculously sweet? Yep, but yum.

The (Mostly) Essential Gear I Use

Air fryer (obviously, but one time I borrowed my neighbor’s toaster oven and…well, don’t try that, it takes forever)
Mixing bowl
Cookie scoop or two regular spoons (I use spoons most days)
Parchment paper (if you run out, you can just spray the basket with oil; it’ll still work, just stickier cleanup)

Keeping ‘Em Fresh (If They Even Last That Long)

So, technically you can store these in an airtight container at room temp for about 2 days. But truthfully, they’ve never made it past day one in this house—my son once took four before I even sat down. If you must save some, a microwave zap (just a pinch!) brings ’em back to life.

How We Eat These at My Place

Honestly, I love serving these with little bowls of melty chocolate or dulce de leche for dipping. Sometimes, for breakfast (no judging, promise), I’ll dunk them in hot chocolate. My cousin likes them with a scoop of ice cream. To each their own.

A Few Things You’ll Want to Remember (From My Not-So-Great Attempts)

Don’t cram too many bites in the basket. I’ve done it, and you get doughy middle bits. Just do a second batch—it’s worth the wait.
If you rush through mixing and leave big flour streaks, you’ll taste them. Trust me, I tried to hurry once and… meh, not worth it.
Always toss in sugar while hot. I think it’s best that way, even if the first batch takes all my patience.

FAQ from Friends, Family, and the Odd Instagram DM

Can I use self-raising flour instead?
Yep, actually, it does work—you might want to skip the baking powder though. Learned that the sort-of hard way (got a batch that climbed out of the basket, whoops).
Do these taste just like fried churros?
Well… close! They’re fluffier, maybe a little less crispy, but way less mess and honestly, I sometimes like them better warm from the air fryer. Your call…
How do I reheat leftover bites?
Eh, just air fry them for 1-2 minutes again, or, lazier option: microwave for 15 seconds. Both are decent (but nothing beats them fresh).
Can I freeze these?
In theory, yes, but they taste best day-of. If you do, let me know how it went, because I’m always out before I can test it myself!
Any gluten free option?
Yup, use a 1:1 gluten free baking mix. My best friend is GF—she says they’re still pretty bang on.

So, there you go. Sweet air fryer churro bites: a carnival in your kitchen, minus the oil burns and the long lines. If you’ve got stories or tweaks, send them my way. Otherwise, just enjoy (and stash a few for later if you’re faster than my family—which, good luck!).

Olivia Coleman

Sweet Air Fryer Churro Bites Recipe: Easy and Fun Treat