Matcha churros are crispy fried dough pastries made with culinary-grade matcha powder blended into the classic churro batter, resulting in a vibrant green, earthy-sweet treat that pairs perfectly with a creamy white chocolate dipping sauce. They take about 35 minutes to make from scratch, use pantry staples plus matcha powder, and deliver a stunning visual and flavor twist on the beloved churro.
Why Matcha Churros Deserve a Spot in Your Kitchen
If you love the crispy, cinnamon-sugar magic of a classic salted caramel churro, matcha churros take everything great about the original and add a layer of complexity that makes them completely irresistible. The slightly bitter, grassy undertone of matcha cuts through the sweetness of the fried dough in the most satisfying way — and that signature green color makes them a showstopper at brunch tables, bake sales, and dessert spreads.
Matcha has been a staple in Japanese cuisine for centuries, traditionally used in tea ceremonies before making its way into desserts like mochi, wagashi, and now — churros. The marriage of Spanish street food with Japanese green tea culture is unexpected but undeniably delicious. Once you try this combination, a plain churro might feel a little too ordinary.
What Is Matcha? A Quick Primer
Matcha is a finely ground powder made from shade-grown green tea leaves (Camellia sinensis). Unlike regular green tea, where you steep the leaves and discard them, matcha involves consuming the entire leaf — which means you get a significantly higher concentration of antioxidants, particularly EGCG (epigallocatechin gallate), as well as L-theanine, an amino acid known for promoting calm focus without jitteriness. According to research published by the National Institutes of Health, matcha contains notably higher antioxidant levels than many other superfoods.
For baking and cooking, you’ll want culinary-grade matcha — it’s more affordable than ceremonial-grade and has a bolder flavor that holds up beautifully when mixed into batters or doughs. Ceremonial-grade is reserved for drinking straight; its subtle, delicate flavor would be lost in a fried churro. Look for culinary matcha that’s bright green (not olive or yellow-green), which indicates freshness.
Ingredients You’ll Need
This recipe makes approximately 18–22 churros, enough to serve 4–6 people. Here’s everything you’ll need:
For the Matcha Churro Dough
- 1 cup water
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- ½ teaspoon fine salt
- 1 cup all-purpose flour
- 2 tablespoons culinary-grade matcha powder
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 2–3 cups)
For the Matcha Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon culinary-grade matcha powder
- (Optional: ¼ teaspoon cinnamon for a Japanese-Spanish fusion twist)
For the White Chocolate Dipping Sauce
- 6 oz (170g) good-quality white chocolate, chopped (or white chocolate chips)
- ¼ cup heavy cream
- 1 teaspoon matcha powder (optional, for a layered matcha flavor)
- Pinch of salt
Step-by-Step Matcha Churros Recipe
Step 1: Make the Matcha Dough
Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring to a rolling boil, stirring occasionally to help the butter melt. While waiting, sift together the flour and matcha powder in a small bowl — sifting is important here because matcha can clump, and you want a smooth, uniformly green dough without green streaks.
Once the water mixture is boiling, remove the pan from heat and dump in the flour-matcha mixture all at once. Stir vigorously with a wooden spoon or sturdy silicone spatula until a smooth dough forms and pulls away from the sides of the pan — about 1–2 minutes. The dough should look cohesive and slightly shiny. Let it cool for 5 minutes before adding eggs one at a time, beating vigorously after each addition. Add vanilla extract with the second egg. The dough will initially look like it’s separating — keep beating. It comes together into a smooth, pipeable consistency that holds its shape.
Step 2: Prepare the Oil and Sugar Coating
Pour vegetable oil into your heavy-bottomed pot to a depth of about 2 inches. Heat over medium heat until it reaches 360–375°F (182–190°C). Use a thermometer if you have one — temperature control is the biggest factor in getting perfectly crispy churros. Too cool and the churros absorb oil and turn greasy; too hot and the outside burns before the inside cooks through.
While the oil heats, mix your sugar coating: combine ½ cup granulated sugar with 1 teaspoon matcha powder (and cinnamon if using) in a shallow bowl. Stir well. Set aside near your cooking station.
Step 3: Pipe and Fry the Churros
Transfer the matcha dough to your piping bag fitted with a large star tip. The star tip creates those iconic ridges that give churros their crispy edges and soft centers. If you don’t have a piping bag, a zip-lock bag with a ¼-inch corner cut works — your churros won’t have ridges, but they’ll still taste amazing.
Once the oil is at temperature, pipe 4–5 inch lengths of dough directly into the hot oil, using scissors or a sharp knife to cut the dough cleanly at the tip. Don’t overcrowd the pot — work in batches of 4–5 churros maximum. Fry for 3–4 minutes per side, turning once with a slotted spoon, until golden-brown. Remove and drain briefly on paper towels — just 15–20 seconds — then immediately roll in the matcha sugar coating.
Step 4: Make the White Chocolate Dipping Sauce
In a small saucepan over very low heat, combine the heavy cream and white chocolate. Stir constantly until the chocolate is completely melted and the sauce is smooth. Do not let it boil — white chocolate scorches easily. Remove from heat, add a pinch of salt, and stir in the optional matcha powder if you want a full matcha-on-matcha experience. The sauce should be pourable but thick enough to coat a churro generously.
Variations and Flavor Twists
Once you’ve mastered the basic recipe, here are exciting ways to experiment:
Matcha Churros with Cream Cheese Filling
After frying, use a piping tip to fill each churro with sweetened cream cheese mixed with a touch of matcha. The cream cheese filling is tangy and rich — a perfect counterpoint to the crispy, sweet exterior. For more filling inspiration, check out our roundup of the best churro filling types.
Air Fryer Matcha Churros
Spray the air fryer basket generously with cooking spray. Pipe churros directly in, spray the tops lightly, and air fry at 375°F for 12–15 minutes, flipping halfway through. The result is crispy, golden churros with a fraction of the oil. Roll in matcha sugar immediately after cooking.
Double Matcha: Churros with Matcha White Chocolate Sauce
Add 2 teaspoons of matcha to the white chocolate sauce for a deeply matcha-flavored dip. The result is a vibrant green sauce with a rich, creamy texture and an intense matcha flavor. This version is perfect for true matcha lovers and looks absolutely incredible on camera.
Tips for Perfect Matcha Churros Every Time
- Sift your matcha. Matcha clumps aggressively. Always sift it with the flour to ensure an even green color and no bitter pockets.
- Cool the dough before adding eggs. Too-hot dough scrambles the eggs. Wait for it to stop steaming visibly.
- Maintain oil temperature. Check it between batches. If it drops below 350°F, wait for it to recover.
- Roll while still hot. Roll churros in the matcha sugar within 15 seconds of draining. Once they cool, the sugar won’t stick as well.
- Use a star tip for texture. The ridges maximize the crispy surface area and deliver that satisfying crunch-to-soft ratio.
- Fresh matcha matters. Old matcha turns olive-colored and loses its bright flavor. Use fresh powder for the best results.
How Do Matcha Churros Compare to Classic Churros?
| Feature | Classic Churros | Matcha Churros |
|---|---|---|
| Flavor | Sweet, buttery, cinnamon-forward | Sweet, earthy, slightly bitter |
| Color | Golden brown | Green-tinted with golden brown |
| Best dip | Chocolate sauce, dulce de leche | White chocolate, condensed milk |
| Occasion | Street food, any occasion | Parties, brunch, dessert bars |
Both are spectacular. If you haven’t made Bavarian cream churros yet, add that to your list — the filled churro experience is on another level. And if you want to explore the classic foundation, our salted caramel churros recipe is the perfect starting point.
More Churro Recipes to Try Next
- Ube Churros with Ube Cream Filling — Filipino purple yam meets Spanish street food
- Bavarian Cream Churros — filled with velvety pastry cream
- Churro Tres Leches Cake — when two great desserts collide
Watch This Recipe in Action
Sometimes it helps to see a recipe demonstrated before you try it. This video shows the full churro-making process — from dough to frying to coating — which you can adapt for the matcha version:
Frequently Asked Questions
Can I use ceremonial matcha for churros?
You can, but it’s not recommended. Ceremonial-grade matcha is significantly more expensive, and its delicate flavor is largely lost when mixed into a fried dough. Culinary-grade matcha has a bolder flavor that holds up to frying and sugar coating — use that instead.
Why are my churros not green enough?
Two likely culprits: (1) Your matcha powder is old or low quality — fresh, vibrant-green culinary matcha makes a significant visual difference. (2) You didn’t sift the matcha with the flour before adding to the dough. Proper sifting ensures even color distribution throughout the batter.
Are matcha churros vegan?
The standard recipe contains butter and eggs, so it is not vegan. To make vegan matcha churros: replace the butter with vegan butter or coconut oil, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use dairy-free white chocolate with full-fat coconut cream instead of heavy cream. For a broader look at vegan sweets, see our guide on which popular candies are vegan-friendly.
Can I make churros without a piping bag?
Absolutely. Use a sturdy zip-lock bag: fill it with the churro dough, seal it, and snip a ¼-inch diagonal cut from one corner. Squeeze the dough out directly into the oil. The churros won’t have the signature ridges, but they’ll taste exactly the same.
What other dipping sauces work with matcha churros?
Beyond white chocolate, matcha churros pair beautifully with: sweetened condensed milk (simple and classic), dark chocolate ganache (bitter + bitter = surprisingly balanced), a yuzu curd (tart citrus against the earthy matcha), or a simple strawberry jam warmed to dipping consistency. The key is to balance the dip’s sweetness against matcha’s subtle bitterness for a satisfying bite.