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
  • Seasoning:
  • 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
  • forms.
  • 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.