Aquafaba Files
How to Make Crispy Golden Vegan Churros at Home
Lifehack: Use leftover chickpea brine to make yourself a giant tray of warmly comforting, crispy mini-churros. Enjoy.
The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.
Despite the length of the ingredients list and instructions, these churros are quite simple. They’re mostly flour and water, and there is as much preparing to cook as there is actual cooking.
Churros are a fried delicacy traditional to Spain and Portugal, eaten throughout much of South America and parts of North America [Editor’s shoutout to the NYC subway station churro vendors], but as a New Zealander it was only in the last decade that I tried them for the first time. I immediately regarded them with the same feelings I have about most deep fried foods: fervent, sincere enthusiasm.
The process of making these churros was slightly fraught yet oddly meditative, and any missteps I made along the way will hopefully make your experience easier.
- I spent significant time fashioning a DIY star-tipped nozzle using electrical…
