Khringos are petite Moroccan fritters fashioned from the same choux-like pastry dough of Spanish churros. Rather than being piped into sticks and curved shapes like their Spanish counterparts, Moroccan khringos are shaped into tiny rings. The khringos are fried, dusted in sugar and sold by weight as a street food. They are often eaten on the spot, or brought home to serve alongside Moroccan tea or coffee.

Although churro dough is traditionally made without eggs – this yields a khringo redolent of the taste and texture of Moroccan sfenj – some recipes do call for eggs, which yields a richer dough and more flavor. I'm presenting two recipes below; choose whichever version appeals to you more.

You'll need a cookie press or pastry bag fitted with a large round or star tip. (Or, you can use a thick plastic bag and cut off a corner for piping the dough.) A star tip will yield the ridges you see on Spanish churros, but in Morocco the khringos may also be made smooth as shown in the photo.

Also see the recipes for Mini Chocolate Eclairs, which are made from traditional French choux pastry dough, and Sweet Moroccan Beignets, which uses a yeast-risen dough.

See Also

Msemen

Beghrir

Harcha