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Prep Time
10 mins
Total Time
40 mins
12 pieces, plus dip


¼ cup
unsalted butter
60 mL
¼ tsp
1 mL
1 cup
all-purpose flour
250 mL
vegetable oil, for deep-frying
2 tbsp
30 mL
ripe avocado, peeled and pitted
½ cup
light sour cream
125 mL
¼ cup
icing sugar
60 mL
2 tbsp
lemon juice
30 mL


Step 1

Combine ¾ cup (175 mL) water, butter and salt in medium saucepan. Bring to a boil then remove from heat. Using a wooden spoon, stir in flour. Place saucepan on medium heat and cook, stirring constantly, 3 to 4 min. until mixture forms a loose ball and a thin film of batter covers bottom of saucepan.

Step 2

Scrape mixture into a large bowl. Using an electric mixer, beat 2 to 3 min. until batter is cool. Beat in eggs one at a time. Continue beating until dough is shiny and smooth. Scrape batter into piping bag fitted with large star tip.

Step 3

Fill Dutch oven with 3 in. (8 cm) oil. Heat on medium-high until oil registers 375°F (190°C) on deep-fry thermometer. Pipe 5-in. (12-cm) lengths of dough into hot oil, cutting off lengths with scissors. Cook in batches of 4, turning frequently, 3 to 5 min. until golden brown and cooked through (make approximately 12 churros). Drain on paper towels. Toss with (granulated) sugar. Set aside.

Step 4

To make the dip, in food processor, combine avocado, sour cream, icing sugar and lemon juice. Blend until smooth. Serve churros with sweet avocado sauce for dipping.


Substitute canola oil, safflower oil or peanut oil for vegetable oil. They are all good options for frying because they have a high smoke point.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 recipe):
10 g
Saturated Fat:
3 g
15 g
1 g
5 g
45 mg
3 g
75 mg
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