If you love fries, you're going to fall in love with these savory potato churros with queso: they're light and airy, with soft insides and crunchy outsides, rolled in parmesan and spices and served with a deliciously creamy queso dip! So fun to make and SO fun to eat! You'll never crave fries again!
2tbspglutinous rice flour (like Mochiko) or regular flour
1/4tspgarlic powderor to taste
1/4tspground black pepper
For the all-round seasoning mix
1/3cupParmesan or hard Pecorino cheesefinely grated
1/4tspground black pepper
1/4tspsalt (omit if using Pecorino cheese)
For the creamy Queso
1/4small white onionfinely chopped
1fresh jalapenoseeded and finely chopped
1/2tbspcornstarch or flour
1 and 1/4cupCheddar cheeseshredded or grated (I recommend doing this at home instead of using store-bought)
2ozgreen chilefinely chopped
2tbspmilkroom temperature, optional
For the churros
Wash, boil and peel the potatoes. Allow the potatoes to cool down to room temperature before moving onto the next step.
Place the boiled potatoes in a medium bowl and mash them until completely smooth and creamy. Add in the egg, milk, glutinous rice flour or flour, garlic powder, salt, and pepper. Mix until combined. Place the batter in a piping bag fitted with a star tip (Wilton 1M, Ateco #847, and Ateco #849 are great options but any star will work).
In a large heavy pot over medium-high heat, heat vegetable oil until hot (350F). Pipe the batter into the hot oil and use a knife or a pair of scissors to snip each churro at the piping tip. Each churro should be about 3-4 inches long. Don't overcrowd the pot or the oil temperature will drop!
Fry the churros until golden, depending on how thick your churros are, this can take anywhere from 3 to 6 minutes. Gently turn the churros a few times to make sure they fry evenly.
Place freshly fried churros on a plate lined with paper towels to drain. Prepare the all-round seasoning mix by combining parmesan or hard Pecorino cheese, paprika, pepper, and salt (omit if using Pecorino). Roll hot churros into the seasoning mix until evenly coated. Serve immediately with Queso for dipping!
For the Queso
In a medium saucepan over medium heat, melt the butter. Add the onion and jalapeno and cook until the onion is soft and fragrant (about 3-4 minutes). Stir frequently. Add the garlic and cook for a few seconds, then reduce heat to low, add in the cornstarch (or flour) and mix. Cook, stirring constantly, for a minute.
Add in the evaporated milk, mix, and stir constantly. The mixture will thicken, lower the heat if it's thickening too quickly. Add the Cheddar and keep stirring until all of the cheese has melted. Add in the cumin, chopped green chile, and salt. If the queso seems too thick, add 2 tbsp of milk (one at a time) stirring constantly. Remove from heat and serve!
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