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Savoury Cheese Churros with a Chilli Jam dip
Rated 2.0 stars by 1 customers.
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.
Ingredients
-
60g unsalted butter
-
250ml milk
-
120g plain flour
-
75g parmesan cheese, grated
-
3 large eggs, we used Burford Browns
-
Salt & pepper, to taste
-
1 tsp paprika
-
400ml olive oil
-
Scotch Bonnet Chilli Jam
Directions
1
Start by pouring all of your milk and the butter into a saucepan, before heating it over medium heat until the butter has melted.
2
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.
3
Take your pan off the heat before pouring in your eggs and parmesan, whisking each ingredient in rapidly until your batter forms.
4
Next, fill a pan or deep fryer with your oil and heat until it reaches 190C.
5
Next, grab a piping bag and spoon all of your batter inside, before cutting off the tip of the bag to create a nozzle.
6
Squeeze the batter into the oil in 3-inch lengths, before frying for 2-3 minutes each side, or until golden-brown.
7
Remove churros from the oil and drain on a paper towel. Allow to cool slightly before serving.
8
Finish by sprinkling more parmesan on top, and dipping into our Scotch Bonnet Chilli Jam.
Recipe Note
Works perfectly with Amarillo Chilli Jam as a dip.
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