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Matcha Mint Churros on a plate

Matcha Mint Churros

Matcha Mint Churros are a refreshing spin on the classic dessert- try them dipped in white chocolate for even more mouthwatering treat.

Course Dessert
Cuisine Mexican
Keyword churros recipe, desserts with matcha, matcha donuts
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 4-inch churros
Calories 220 kcal


  • ½ cup plus 1 tablespoon sugar
  • 1/4 cup fresh mint leaves
  • 1 teaspoon matcha powder
  • Sunflower seed or other high-heat vegetable oil for frying
  • ½ cup butter
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs
  • Good quality white chocolate melted


  1. Add mint, matcha and 1/2 cup sugar to a small food processor or clean coffee grinder and pulse until combined and mint has broken down into very small bits. Transfer to a large plate or bowl and set aside.
  2. Add oil to a depth of at least 2 inches in a large heavy bottomed pot or deep skillet. Heat to 400 degrees.
  3. Combine remaining sugar, butter, vanilla, salt and 1 cup water in a separate saucepan over high heat and bring to a boil. Reduce heat to low and add flour, stirring constantly with a wooden spoon until mixture forms a ball, about 30 seconds. Remove from heat, and allow to cool slightly. Add eggs, one by, stirring until smooth before adding the next egg.

  4. Spoon dough into a pastry bag with a large star tip. Gently lower strips of dough about 4 inches long into oil and cook, turning as they brown, for about 2-3 minutes per side.
  5. Remove churros from oil and quickly drain on paper towels. Roll the churros in the matcha mint sugar while still hot. Serve immediately with melted white chocolate.

Recipe Notes

Tips for the Best Matcha Mint Churros:

  • You can use a mini food processor to make the matcha mint sugar, but if you don’t have one, a coffee grinder does a great job too (just make sure it’s clean!)
  • When piping out the dough, I like to use this pastry tip to for that classic churro shape.
  • Make sure your oil maintains a 400 degree temperature to ensure crispy golden churros. The best way to maintain a consistent oil temperature is by using a deep fry thermometer and taking care not to overcrowd the pot, which can bring the oil temperature down rapidly.
  • I like to pipe the pastry dough directly into the pot, and use a pair of scissors to cut the dough and drop it into the oil. Make sure to do this very gently and carefully so the oil does not splatter! Holding the pastry tip close to the surface of the oil and slowly and gently lowering the oil greatly reduces the risk of any splatters.