Savoury Cheese Churros with a Chilli Jam dip
Rated 5.0 stars by 1 users
Prep Time
20 minutes
Cook Time
10 minutes
In our opinion, all snacks should be cheesy, spicy, and absolutely banging. Which is why we cooked up this 30-minute recipe with Chef James Cochran, to tick all of these boxes. Savoury cheese churros, topped with parmesan, and dipped into Scotch Bonnet Chilli Jam. Talk about elite snacking.
James Cochran
Ingredients
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60g unsalted butter
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250ml milk
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120g plain flour
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75g parmesan cheese, grated
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3 large eggs, we used Burford Browns
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Salt & pepper, to taste
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1 tsp paprika
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400ml olive oil
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Scotch Bonnet Chilli Jam
Directions
Start by pouring all of your milk and the butter into a saucepan, before heating it over medium heat until the butter has melted.
In a separate bowl, mix the flour and paprika, before slowly pouring this mixture into the milk and butter pan, whisking as you do until it forms a paste.
Take your pan off the heat before pouring in your eggs and parmesan, whisking each ingredient in rapidly until your batter forms.
Next, fill a pan or deep fryer with your oil and heat until it reaches 190C.
Next, grab a piping bag and spoon all of your batter inside, before cutting off the tip of the bag to create a nozzle.
Squeeze the batter into the oil in 3-inch lengths, before frying for 2-3 minutes each side, or until golden-brown.
Remove churros from the oil and drain on a paper towel. Allow to cool slightly before serving.
Finish by sprinkling more parmesan on top, and dipping into our Scotch Bonnet Chilli Jam.
