I’m a big fan of tapas. I think it has something to do with getting to order a lot of different food to try and to satisfy your greed. I will also love hot churros with a scattering of cinnamon sugar. But wanted to make up savoury churros with plenty of Spanish flavours to take them to the next level.
The churro mixture is made up the same as a sweet version but with the addition of some smoked paprika and plenty of delicious manchego cheese. Dip in a rich tomato sauce for a new addictive tapas.
– 1/4 cup of unsalted butter
– 1 cup of milk
– ½ tsp salt
– 1 tsp paprika
– 1 cup plain flour
– 2 large eggs
– ½ cup manchego cheese, grated (I used the delicious Somerset made Manchego from Fossway Fleece, that you can get from the lovely The Bristol Cheesemonger)
– Vegetable oil for frying.
– Dusting of smoked paprika
1. In a medium saucepan, add the butter, milk, salt and paprika, bring to the boil over a medium heat. Turn off the heat. Add the flour, stirring fast for 1 minute.
2. Using a hand mixer on a low speed, beat in the eggs one at a time. Beat in the cheese into batter. Chill the batter for 30 mins.
3. Heat the oil in a deep fryer or a large pan to 190C. Place a large star tip in a piping bag, spoon the batter into the bag. Pipe the batter into the deep fryer in 3-inch lengths, using scissors to snip the dough at the nozzle.
4. Fry the churros until deep golden brown, about 2-3 minutes per side. Using a slotted spoon, fish out the churros on to a paper towel-lined plate, sprinkle with a dusting of more smoked paprika. Cook in batches and keep the cooked churros in a low oven until ready to serve with a rich tomato sauce to dunk the churros in.
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