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Air Fryer Protein Churros

Air Fryer Protein Churros recipe
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These air fryer protein churros feature a crispy golden exterior and a tender, airy interior, with subtle vanilla notes and a cinnamon-sugar coating. Each serving delivers over 21g of protein, making them a satisfying high-protein snack or dessert without deep-frying.

Ingredients

Scale
  • 1 cup full-fat Greek yogurt
  • 2 large eggs
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour, sifted
  • 1/2 cup vanilla whey protein powder
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 tbsp olive oil, for greasing
  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Preheat your air fryer to 375°F / 190°C. Lightly grease the air fryer basket with olive oil using a pastry brush or cooking spray; this prevents sticking and promotes even crisping.
  2. In a large mixing bowl, combine 1 cup full-fat Greek yogurt, 2 large eggs, 1 tbsp honey, and 1 tsp vanilla extract. Whisk vigorously for about 1 minute until smooth and well-incorporated; this ensures a homogeneous wet base for consistent dough texture.
  3. In a separate medium bowl, sift together 1 cup all-purpose flour, 1/2 cup vanilla whey protein powder, 1 tsp baking powder, and 1/4 tsp kosher salt. Sifting aerates the dry ingredients and prevents lumps, leading to lighter churros.
  4. Gradually add the dry ingredients to the wet mixture, folding with a rubber spatula until just combined. Avoid overmixing to prevent tough churros; the dough should be thick, slightly sticky, and hold its shape.
  5. Transfer the dough to a piping bag fitted with a large star tip (such as Ateco #846). If unavailable, use a heavy-duty zip-top bag with a corner cut to mimic a star tip for the classic ridged appearance.
  6. Pipe 4-inch long churros directly onto the greased air fryer basket, spacing them about 1 inch apart for proper air circulation. Work in batches if needed to avoid overcrowding, which can cause uneven cooking.
  7. Lightly spray or brush the piped churros with additional olive oil to enhance browning and crispiness during air frying. This step replicates the shallow-fry effect without excess oil.
  8. Air fry at 375°F / 190°C for 8-10 minutes, or until the churros are golden brown and firm to the touch. Do not open the air fryer during the first 6 minutes to ensure steady heat and proper rising.
  9. While the churros cook, prepare the cinnamon sugar coating by mixing 1/4 cup granulated sugar and 1 tbsp ground cinnamon in a shallow dish. Stir until evenly blended for a consistent sweet-spicy flavor.
  10. Carefully remove the cooked churros from the air fryer using tongs; they will be hot and fragile. Allow them to cool on a wire rack for 1-2 minutes to set slightly, making them easier to handle.
  11. While still warm, roll each churro in the cinnamon sugar mixture until evenly coated. The residual heat helps the sugar adhere better, creating a delightful crunchy exterior.
  12. Serve immediately for the best texture. If making multiple batches, repeat the piping and air frying steps with remaining dough, regreasing the basket as needed to prevent sticking.

Notes

Store leftover churros in an airtight container at room temperature for up to 2 days. For longer storage, freeze uncooked piped churros on a parchment-lined baking sheet, then transfer to a freezer bag for up to 3 months. Reheat cooked churros in the air fryer at 350°F / 177°C for 3-5 minutes until warm and crisp. To boost protein further, serve with a side of Greek yogurt dip mixed with a scoop of protein powder.

Nutrition

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Find it online: https://thehighproteinrecipes.com/air-fryer-protein-churros-recipe/