Mini Churros with Chunky Raspberry & Blueberry Compote (Vegan)

December 14, 2022

Although churros originated in Spain and Portugal, these tasty fried sticks of sugar-coated dough are enjoyed the world over. These mini churros are perfect served with a cooling homemade lemonade or iced tea, and the berry-licious compote recipe is sure to become a fave. This recipe makes 20 mini churros (each approx 5 cm long). For double the churros simply double the churro batter. For maximum crispiness, these are best served within 20 minutes of cooking. Or, if serving later, store in a container without the sugar coating and then reheat in the oven, and then roll in the sugar coating before serving.


The Churro Batter

50g plant based Nuttelex

1 cup water

2 tsp vanilla extract

1/2 tsp baking powder

200g plain flour - sifted

For Deep Frying

sunflower oil

bread to test the oil is ready for frying the churros

Sugar Coating

1/4 cup sugar (regular or brown)

1 tsp cinnamon

The Berry Compote

125g fresh raspberries

125g fresh blueberries

1/4 cup water

2 tsp maple syrup

1 vanilla bean- seeds scraped out


piping bag with medium size star tip nozzle

small saucepan

medium saucepan

large saucepan or wok



paper towel

scissors to release batter from piping bag into oil


To Make The Compote

1Place the berries, water, vanilla pod seeds & maple syrup in a small saucepan over a medium heat. When the mixture starts to boil and bubble, immediately squash the blueberries with a wooden spoon, and turn down the heat to a low simmer. Continue to cook and stir for 10 minutes on low, then remove from heat and set aside.

The Churros

1Take a medium size saucepan and add the Nuttelex, water & vanilla extract. Once Nuttelex has melted stir in the sifted flour & baking powder, remove from heat, and stir until combined. (Batter should now be thick n'tacky like a dough, not watery).

2Lay out a few sheets of paper towel ready to soak up the excess oil on the churros after frying. Then on a tray, mix together the cinnamon and sugar (ready to roll the churros in).

3Spoon batter/dough into a pipping bag fitted with the star nozzle.

4Take the large saucepan (or a wok) and half fill with sunflower oil and heat to 190C. Test oil with a cube of bread -it will turn golden in 30 seconds when oil is ready to fry the churros.

5Pipe 5cm lengths of dough into the oil, cutting with scissors (snip close to oil surface to avoid splashes). Fry 5 to 7 churros per batch, frying for 3-4 minutes until golden & cooked through. Then use tongs to quickly remove churros from oil, drain on paper towel, then toss onto tray and use a spoon to move them around to ensure a good coating of the sugar and cinnamon.

6Repeat until tray is filled with the sugar coated churros.

7Use tongs to plate up your churros on a clean platter or bowl. Serve with the berry compote