Potato Churros
6 servings
30 minutes
Potato churros are an amazing combination of traditional Spanish pastry and hearty mashed potatoes. Their history roots back to European cuisine, where fried dough products have long held a prestigious place on tables. These churros turn out especially crispy on the outside and tender on the inside, while the light sweetness of sugar gives them a refined taste. They are served hot, perfectly complementing a cup of aromatic coffee or cocoa. Due to their heartiness, potato churros can be used as an original snack or even a full meal. They make an excellent choice for a cozy breakfast or heartfelt gatherings with friends.
1
Boil the potatoes in their skins for 40 minutes (until completely soft). Peel and mash into puree.
- Potato: 4 pieces
2
Slightly dry it in the oven or in a deep pan without adding oil. Cool it down, add the egg yolks, and mix well until a slightly stretchy mass is obtained.
- Egg yolk: 2 pieces
3
Using a pastry bag with a star tip, pipe the dough into churros in boiling oil. Fry for 5 minutes until crispy.
- Olive oil: 0.5 l
4
Using a slotted spoon, place the churros on an absorbent napkin, then roll in sugar. Serve very hot.
- Sugar: 3 tablespoons