A different twist on a Spanish recipe, these churros made with Melrose variety potatoes, with their soft flesh and intense yellow colour, are delicious fried sticks coated with sugar that are perfect as a snack!
Ingredients for 4 people
Water, 200 ml
Flour, 150 g
Melrose potatoes, 1
Butter, 50 g
Eggs, 1
Extra virgin olive oil, 1 l
Salt, to taste
Sugar, to taste
Preparation
Thoroughly wash the potato, peel it, cut it into half round slices and boil it in boiling water for about 15 minutes, until it has softened. When it is ready, drain it and mash it with a sieve and leave it to cool down.
In the meantime, pour 200 ml of water into the pan, melt the butter and bring it to the boil. Add a pinch of salt, the sugar and the sieved flour, then mix over the hob until it forms a smooth dough. Add the egg and mix together. Add the previously mashed potatoes as well and then knead it again.
Now put the dough into a piping bag with a star-shaped nozzle and squeeze the mixture straight into hot oil (about 165°C). The sticks should be about 10 cm long.
Cook the potato churros, turning them often while cooking to make sure they are golden brown on all sides. When ready, transfer the churros onto paper towel to remove any excess oil, then roll them in sugar and serve!
Image: Canva