Potato Churros with Queso Dip
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!
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!
Notes
Make-Ahead Instructions: 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.
Storing Instructions: 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. If necessary, store covered or in an air-tight container in the refrigerator for up to 2 days.
Reheating Instructions: reheat in the oven at 350F (180C) with a drizzle of vegetable oil until hot and crispy again.
Nutrition facts are calculated on 1 single serving. This recipe makes 35 savory potato churros.
Nutrition
Calories: 286kcalCarbohydrates: 25gProtein: 14gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 65mgSodium: 464mgPotassium: 576mgFiber: 2gSugar: 5gVitamin A: 644IUVitamin C: 19mgCalcium: 369mgIron: 1mg
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