Potato Churros with Cheese Sauce

Cooking Method Frying

Cuisine European, Spanish

Courses Side Dishes

Difficulty Intermediate

Time

Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins

Servings 3

Calories 408.46

Best Season Fall, Winter

Description

The boiled potatoes, strained through a sieve, will be completely mixed with the choux pastry in butter. With the addition of an egg, the mixture will turn into a soft, thick mass, suitable for classic Spanish churros. Drop them from a pastry bag into hot vegetable oil, fry until golden brown and serve with a spicy cheese sauce.

Products for the recipe

For the main course

3 pcs Potato (360 g)
Butter (40 g)
1 tsp Sugar (8 g)
4 tbsp Wheat flour for baking (60 g)
1 pc Chicken egg (60 g)
2 cups Refined sunflower oil (380 g)
0.25 cup Water (50 g)

For the sauce

Butter (20 g)
0.5 tsp Wheat flour for baking (4 g)
0.5 cup Milk 2.5% fat (100 g)
0.5 tsp Sugar (4 g)
Salt (1 g)
2 slices Processed cheese (36 g)
1 tsp Ground chili pepper (5 g)

Step-by-step photo recipe

GETTING READY

Wash and peel the potatoes. Prepare a saucepan, a sieve, a saucepan, a deep frying pan, a pastry bag with a star-shaped nozzle with a diameter of 6-7 mm.

STEP 1

Cut the tubers into 4 pieces, put them in a saucepan. Fill with water so that it completely covers the potatoes. Put on high heat and bring the water to a boil.

STEP 2

Reduce heat to medium and cook potatoes for 15-20 minutes until tender. Drain water from pan and let potatoes cool slightly. Place potatoes in small portions in a sieve and press with a spatula into a bowl.

STEP 3

Combine ¼ cup water, 1 tbsp butter and 1 tsp sugar in a saucepan. Heat everything over low heat, stirring, for 2-3 minutes until smooth.

STEP 4

Pour 4 tbsp of flour into the saucepan, mix thoroughly until a thick dough forms. Heat the dough, stirring constantly, for about 3 minutes. Remove the saucepan from the heat and cool the mixture a little.

STEP 5

Transfer the choux pastry to a bowl with the mashed potatoes, beat the egg and knead into a thick, soft dough. Transfer the dough to a pastry bag.

STEP 6

Pour vegetable oil into a deep frying pan and heat it over high heat. Pipe strips of churros about 6-7 cm long from a pastry bag into the hot oil. Fry the churros until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried churros to a plate with paper towels to get rid of excess oil.

STEP 7

Place the saucepan on medium heat, put 0.5 tbsp of butter in it and melt it until liquid. Pour 0.5 tsp of flour into the butter, mix well.

STEP 8

Pour milk into a saucepan, add 0.5 tsp sugar, salt and ground chili pepper. Stir until smooth. Put slices of processed cheese into the resulting sauce. Heat, stirring, until the cheese is completely melted.

STEP 9

Pour the sauce into a pretty bowl or cup. Transfer the potato churros to a serving plate.

MAKE AN IMPRESSION

Serve potato churros with hot cheese sauce.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 408.46kcal

% Daily Value *
Total Fat 39.44g61%
Total Carbohydrate 11.33g4%
Protein 2.74g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://flavoriso.com/recipes/potato-churros-with-cheese-sauce/

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Potato Churros with Cheese Sauce

Nutrition Facts