Potato Churros with Red Pepper Sauce
Serves: 20 churros
Try these delicious savoury Potato Churros with Red Pepper Sauce.
Ingredients
For the Potato Churros
- 75 g (⅓ cup) unsalted butter
- 100 g (3 ½ oz) potato flour
- 100 g (⅔ cup) plain flour, (all-purpose flour)
- 1 teaspoon caster sugar, (superfine sugar)
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 2 eggs
- 1 litre (4 cups) vegetable oil, for deep-frying
For the Red Pepper Sauce
- ½ teaspoon smoked paprika
- 4 red capsicums, (bell peppers)
- 1 garlic clove, peeled
- 1 tablespoon olive oil
- 6 cherry tomatoes
- sea salt
- black pepper, freshly cracked
Instructions
To Make the Potato 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.
- 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.
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.
- 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.
- Taste for seasoning.
To Cook the Potato Churros
- Heat the oil in a large pan or deep-fryer until it reaches 170°C/338°F.
- Pipe the batter directly into the hot oil and use a pair of scissors to cut each churro when it is about 10 cm 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.
- Drain the churros on some kitchen paper.
- Sprinkle the churros with a little smoked paprika, and serve them while they are still hot with the red pepper sauce.
Kitchen Notes
- OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.