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Get ready to embark on a culinary adventure with our unique take on a classic favorite – Potato Churros. This inventive twist on the beloved churro brings together the comforting goodness of mashed potatoes with the crispy, golden charm of traditional churros. Imagine a delightful blend of creamy mashed potatoes, enriched with egg yolks, corn flour, Parmesan cheese, and a hint of zesty mustard. Seasoned to perfection with salt and ground black pepper, these potato churros offer a savory, irresistible experience that will leave your taste buds dancing.
In this recipe, we guide you through the process of creating these delectable potato churros, from mixing the ingredients to achieving the perfect consistency, to the magical moment when they sizzle in hot oil, transforming into golden perfection. Whether you’re looking for a creative side dish or a charming appetizer, these potato churros are sure to steal the spotlight at any gathering. Let’s embark on this culinary journey and bring the joy of potato churros to your table.
Ingredients:
400g mashed potatoes
2 eggs we will use only the yolks
50g corn flour
15g mustard
Salt
Ground black pepper
Oil
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Preparation:
1. We count on having mashed potatoes prepared and that we have reserved the 400 grams necessary for the recipe.
2. If this is not the case, you can prepare the puree without adding the water from cooking the potatoes or the liquid cream, since we want a puree that is as dry as possible.
3. Mix the puree with the egg yolks (failing that, a whole egg), the corn flour, the grated Parmesan cheese and the mustard.
4. Add salt and pepper to taste and stir well until you obtain a homogeneous mass.
5. Fill a pastry bag with a star nozzle with it and let it rest in the freezer for 10 minutes so that it takes shape.
6. Meanwhile, fill a frying pan halfway with oil and heat it over medium-high heat.
7. We drop strips of the puree onto the hot oil, gently to avoid splashes and burns.
8. We turn when the bottom is golden and fry on the other side before removing.
9. Drain the excess oil and serve immediately.
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