Churros – like most things in life – are even better when they get cheesy!
Time: 40 minutes
- For the pâte à choux:
- 6 tbsp butter
- ½ cup water
- ½ cup milk
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup all-purpose flour
- 3 eggs
- Vegetable oil for frying
- ¾ cup finely grated parmesan
- 1 tbsp dried parsley
- ½ tsp cayenne powder
- Cheese dip:
- 2 tbsp butter
- 2 tbsp flour
- ¾ cup milk
- 1 cup shredded cheddar cheese
- Salt to taste
- In a medium saucepan, add butter, water, milk, salt, and garlic powder. Heat on medium-low, mix, and bring to
- a simmer. Once the butter has melted, add flour and stir until a mass of dough forms and pulls away from the
- sides of the pan. Remove from heat and set aside to slightly cool.
- Scramble the eggs in a bowl. Vigorously stir in ⅓ of the egg mixture at a time, until a smooth, sticky dough
- Heat oil in a deep pot to 350F. Transfer dough to a piping bag with a star tip. Squeeze strips and use a knife to
- cut each piece into the oil. Fry for about 5 minutes or until golden brown. Drain on a parchment-line tray.
- Combine seasonings in a bowl and toss the churros to coat well.
- In a small saucepan on medium heat, whisk butter and flour together. After 2 minutes, gradually add milk while
- whisking. Once the milk is heated, add cheese and salt. Stir well and cook for about 3-5 minutes. Serve as a dip
- with churros.