Recipe: Potato Churro



Recipe Preparation

  1. Heat the oven and the fryer to 350°F.
  2. Wrap the potatoes individually in foil and bake for about 1 hour until tender.
  3. Remove the potato skins.
  4. Pass the potatoes through a ricer and reserve.
  5. Combine the heavy cream, butter, nutmeg and salt in a sauce pot. Bring it to a boil and add the sifted flour, stirring until it resembles a roux.
  6. Add the dough to a mixer with paddle attachment and paddle to cool it slightly, then add the eggs one at a time to incorporate.
  7. Mix in the riced potato until fully incorporated.
  8. Place the dough into a pastry bag with your largest star tip and refrigerate so the dough rests and lightens.
  9. Squeeze out 6″ of dough (about 2 oz.) into the fryer and cook until it’s golden-brown (about 5 minutes).
  10. Drain the fryer oil from the churro and shake with coffee rub seasoning. 

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