Potato Churros
6 servings
40 minutes
Potato churros are an amazing twist on the classic Spanish treat, bringing a new flavor and texture to it. This dish embodies the richness of Latin American cuisine, combining the softness of potatoes with a crispy crust created by frying. The light aroma of nutmeg and the freshness of lemon zest give churros a unique character. Their sweet-spicy taste pairs excellently with morning coffee or thick hot chocolate. These unusual churros can be served as a dessert or a savory snack, adjusting the spice balance to taste. The secret to their lightness lies in carefully whipping the dough, while the golden crust results from gentle frying. The simplicity of ingredients makes them accessible, but the cooking technique transforms them into true culinary art.
1
Peel the potatoes and cut them into 2.5 cm cubes. Boil in salted water until soft.
- Potato: 300 g
- Salt: to taste
2
Drain and dry, blend with milk and melted butter. Add salt, sugar, and lemon zest.
- Milk: 200 ml
- Butter: 50 g
- Salt: to taste
- Sugar: 120 g
- Lemon: 1 piece
3
Then add the eggs, nutmeg, and gradually mix in the flour with the baking powder.
- Chicken egg: 2 pieces
- Nutmeg: 0.5 teaspoon
- Wheat flour: 500 g
- Baking powder (raising agent): 10 g
4
Roll the dough into balls the size of a small plum. Fry them in hot oil until golden brown.
- Deep-frying oil: 1.5 l
5
Sprinkle the ready churros with a mixture of nutmeg, sugar, and white pepper. They pair excellently with a cup of coffee.
- Nutmeg: 0.5 teaspoon
- Sugar: 120 g
- Ground white pepper: to taste
