Ginger Churros with Caramel Apples

U.S. Apple Association
  • Yield: 8 servings


1cup water
1/2cup unsalted butter
1/4teaspoon salt
1teaspoon sugar
1teaspoon vanilla
1teaspoon freshly grated ginger
1cup all-purpose flour
3 eggs
3cups corn oil
1/4cup sugar, for dusting
1/4teaspoon ground cinnamon, for dusting
Caramel Apples:
4 apples, cored and sliced into thin wedges
1tablespoon unsalted butter
2teaspoons fresh ginger, minced
1tablespoon brown sugar
1/4cup apple juice
1quart vanilla ice cream


  1. In a large sauce pan bring water, butter, salt, sugar, vanilla and ginger to a rolling boil. Over low heat, vigorously stir in flour all at once for about 1 minute or until mixture forms a ball. Remove from heat. Using a stand mixer, beat in eggs until smooth.
  2. Heat oil in heavy skillet. For authentic looking churros, spoon the dough into a piping bag with large star tip. Squeeze 4-inch strips of dough onto a sheet pan lined with parchment paper. Leave at least a 1/4 inch of space in between each churro. Place churros into refrigerator for at least 10 minutes to set. When ready to fry place 3 or 4 strips at a time into hot oil and cook until golden brown, turning once; about 2 minutes on each side. Drain on paper towels.
  3. Mix sugar and cinnamon in bowl and coat churros with mixture while they are still warm. Serve with apples and vanilla ice cream.
  4. Melt butter in a large skillet over medium heat. Add ginger and cook for about 2minutes. Stir in brown sugar and apple juice. After sugar dissolves, add the apples to the ginger-sugar and cook for 4 minutes or until apple are soft. Serve warm with ice cream and churros.

Recipe by Chef Alexandra I. Lopez, courtesy of the U.S. Apple Association

Nutritional Info *per serving

  • Calories 320
  • Fat 14g
  • Saturated Fat 5g
  • Cholesterol 10mg
  • Sodium 125mg
  • Carbohydrate 51g
  • Fiber 14g
  • Protein 2g