Recipe: Potato Churro
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Ingredients
- 22 oz. Markon Idaho Baker Potatoes
- 4 oz. Gordon Choice Heavy Whipping Cream
- 1 oz. Gordon Choice Unsalted Butter
- 3 oz. Gordon Choice All-Purpose Flour
- ¼ tsp. Trade East Ground Nutmeg
- ½ tsp. Kosher Salt
- 4 ct. Gordon Choice Large Eggs
- ½ oz. Trade East Coffee Rub
Recipe Preparation
- Heat the oven and the fryer to 350°F.
- Wrap the potatoes individually in foil and bake for about 1 hour until tender.
- Remove the potato skins.
- Pass the potatoes through a ricer and reserve.
- 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.
- 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.
- Mix in the riced potato until fully incorporated.
- Place the dough into a pastry bag with your largest star tip and refrigerate so the dough rests and lightens.
- Squeeze out 6″ of dough (about 2 oz.) into the fryer and cook until it’s golden-brown (about 5 minutes).
- Drain the fryer oil from the churro and shake with coffee rub seasoning.
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