If you love fries, you’re going to love these Savory Potato Churros with queso: they’re rolled in parmesan and spices and have deliciously crispy outsides and soft centers.
Served with homemade queso (just 5 ingredients!), these churros are light and airy and so satisfying to eat!
Potato Churros with Queso Dip
If you’ve ever had churros, you know what I’m talking about when I say crispy outsides with soft centers. That’s exactly what you get with these Potato Churros. SO GOOD.
This was meant to be an experiment but it ended up being a new favorite of mine. On top of that perfect “actual-churro” texture, you have a delicious Parmesan and paprika seasoning mix that covers each churro and gives you extra flavor (and crispiness).
Now pair all of that with a creamy queso dip and you’ll forget fries ever existed. Really. They should be a thing, honestly. More people should know about potato churros but, hey, you and I know.
Why you should try Potato Churros:
- Actual churro texture. You have that crispy outside with the soft center typical of a true churro but this is the savory version!
- Packed with flavor. Each churro is coated in Parmesan cheese and paprika, for extra flavor, depth, and crispiness!
- Dip in queso. Everything is better with queso, especially when it’s homemade! My easy queso dip only requires 5 ingredients!
- Perfect for parties and special occasions. These are the perfect snack or appetizer for parties, gatherings, kids, and whenever you want to impress someone with a fun snack!
Ingredients
Potatoes. You need boiled potatoes for your churro dough so this is also the perfect recipe to use up leftovers!
Egg for structure, it helps keep the dough together.
Milk for moisture and extra flavor.
Cornstarch for structure. You’ll need cornstarch for both the churros and the queso dip (to thicken it up).
Garlic powder for flavor.
Onion powder for flavor.
Paprika for flavor.
Salt and pepper.
Oil. Vegetable, sunflower, peanut or canola, for frying.
Parmesan for coating the churros. You want to use grated Parmesan to add flavor and extra crispiness. Pecorino also work but it’s saltier so keep that in mind.
Evaporated milk for the queso dip. The queso dip ingredients are optional, if you don’t plan on making queso, skip them! When making queso, evaporated milk helps you get that restaurant-worthy creaminess. Do NOT use condensed milk, that’s a different product and it’s sweetened which you don’t want!
Cheese for the queso dip. Cheddar, Pepper Jack, or even Gouda work great for this queso dip so pick your favorite!
How to make savory churros
STEP ONE: Boil the potatoes. Rinse, scrub, peel, and cut the potatoes in about 2-inch (5 cm) cubes. Add the cubed potatoes to a large pot and fill with water until the potatoes are covered with about 1-inch (2.5 cm) water. Place the pot over medium-high heat and bring to a boil. Cook until the potatoes are tender (about 10-12 minutes). Drain and allow to cool down before moving onto the next step.
STEP TWO: Make the churro dough. Add the boiled potatoes to a large bowl and mash until smooth and creamy. Add the egg, milk, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Mix until combined. Transfer the dough into a piping bag fitted with a large star tip.
STEP THREE: Fry. Add the enough oil to a medium pan so the churros can float and heat over medium heat until the hot (about 350F or 180C). While the oil is heating, add the Parmesan, garlic powder, onion powder, paprika, salt, and pepper to a shallow dish and mix. Pipe the mixture directly into the hot oil and fry until golden (up to 2-3 minutes, depending on how thick they are). Flip the churros halfway through frying if they’re browning too much on one side.
STEP FOUR: Season. As soon as the churros are done frying, remove them from the oil and toss them into your prepared seasoning making sure they’re evenly coated. Transfer to a clean dish lined with parchment paper to absorb excess oil.
STEP FIVE: Make the queso dip (optional). In a medium saucepan, add the evaporated milk, cornstarch, garlic powder, onion powder, paprika, salt, and pepper and place over medium heat. Cook, stirring constantly, until it reaches a light simmer. Simmer for about 1-2 minutes, then reduce the heat to low. Add the cheese, stirring vigorously to make sure it melts completely. Taste and adjust seasonings, if desired. Serve with hot potato churros!
Can I make these ahead of time?
To make ahead of time, boil the potatoes (step 1) and store them in the refrigerator for up to 2 days ahead of time. When ready to fry, follow step 2.
Do not fry ahead of time as the churros will soften up overtime.
Can I store potato churros?
I don’t particularly recommend storing these as they will soften up overtime and they’re best eaten as they’re made: hot and crispy.
You can store them if necessary though. Store covered or in an air-tight container in the refrigerator for up to 2 days. Reheat in the oven at 350F (180C) with a drizzle of vegetable oil until hot and crispy again.
HAPPY COOKING!! I hope you'll love these Potato Churros with Queso Dip as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More delicious recipes you’ll love:
- Sweet Potato Fries with Aioli
- In N Out Animal Style Fries
- Taco Bell Chicken Quesadilla
- Cheesy Prosciutto Twists
Potato Churros with Queso Dip
Ingredients
For The Potato Churros
- 2 large potatoes (skip this if you already have boiled and cooled potatoes on hand)
- 1 egg
- 2 tbsp (30 ml) milk
- 2 tbsp (15 g) cornstarch
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper
- Vegetable oil (for frying)
For The Seasoning
- 1/3 cup (30 g) grated Parmesan or Pecorino cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder (or to taste)
- 1/2 teaspoon onion powder (or to taste)
For Queso Dip
- 12 oz (340 ml) evaporated milk
- 1 tbsp (7 g) cornstarch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 8 oz (225 g) shredded Cheddar, Pepper Jack, or young Gouda cheese
Instructions
For The Potato Churros
- Boil the potatoes. Skip this if you already have boiled and cooled potatoes on hand. Rinse, scrub, peel, and cut the potatoes in about 2-inch (5 cm) cubes. Add the cubed potatoes to a large pot and fill with water until the potatoes are covered with about 1-inch (2.5 cm) water. Place the pot over medium-high heat and bring to a boil. Cook until the potatoes are tender (about 10-12 minutes). Drain and allow to cool down before moving onto the next step.
- Make the churro dough. Add the boiled potatoes to a large bowl and mash until smooth and creamy. Add the egg, milk, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Mix until combined. Transfer the dough into a piping bag fitted with a large star tip.
- Fry. Add the enough oil to a medium pan so the churros can float and heat over medium heat until the hot (about 350F or 180C). While the oil is heating, add the Parmesan, garlic powder, onion powder, paprika, salt, and pepper to a shallow dish and mix. Pipe the mixture directly into the hot oil and fry until golden (up to 2-3 minutes, depending on how thick they are). Flip the churros halfway through frying if they're browning too much on one side.
- Season. As soon as the churros are done frying, remove them from the oil and toss them into your prepared seasoning making sure they're evenly coated. Transfer to a clean dish lined with parchment paper to absorb excess oil.
For the Queso Dip
- Make the queso dip (optional). In a medium saucepan, add the evaporated milk, cornstarch, garlic powder, onion powder, paprika, salt, and pepper and place over medium heat. Cook, stirring constantly, until it reaches a light simmer. Simmer for about 1-2 minutes, then reduce the heat to low. Add the cheese, stirring vigorously to make sure it melts completely. Taste and adjust seasonings, if desired. Serve with hot potato churros!
Bianka says
YAY! Happy to hear that you loved these churros, Julia!