Potato Churros with Red Pepper Sauce

5 from 2 reviews

Recipe adapted from Rachel Khoo’s Kitchen Notebook by Rachel Khoo



  1. To make the churros batter, melt the butter in a medium saucepan. Add the potato flour, plain flour, sugar, salt and baking powder. Mix everything until it comes together. Beat in the eggs, one at a time, until you have a thick batter.
  2. Fit a large piping bag with a star-shaped nozzle. Place the batter into the piping bag, and then leave in the fridge to chill.
  3. To make the red pepper sauce, preheat the grill to high heat. Cut the capsicums in half and remove the seeds. Place them on a lightly oiled baking tray, skin side up, and grill for 15-20 minutes, or until the skins have blackened and the flesh is tender. Place the capsicums into a plastic bag (such as a freezer bag), and leave them to steam for about 20 minutes.
  4. When the capsicums are cool enough to handle, peel off the skins and discard them. Place the flesh into a food processor with the garlic, olive oil and cherry tomatoes. Blitz until you have a smooth sauce and taste for seasoning.
  5. Heat the oil in a large pan or deep-fryer until it reaches 170°C (340°F).
  6. Pipe the batter directly into the hot oil and use a pair of scissors to cut each churro when it is about 10cm long. Fry the churros for about 5 minutes, or until they are lightly golden in colour, turning them once or twice to get an even colouring. You may need to cook the churros in 2 or 3 batches.
  7. Drain the churros on some kitchen paper, sprinkle with a little smoked paprika, and serve them while they are still hot with the red pepper sauce.

Kitchen Notes

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.