Ingredients
Scale
- 1/4 cup Unsalted Butter
- 1 cup Milk
- 1/2 tsp Salt
- 1 tsp Paprika
- 1 cup Plain Flour
- 2 Large Free Range Eggs
- 1/2 up Manchego Cheese (grated (I used the delicious Somerset made Manchego from Fossway Fleece, that you can get from the lovely The Bristol Cheesemonger))
Frying
- Vegetable Oil
Dusting
- Smoked Paprika
Instructions
- In a medium saucepan, add the butter, milk, salt and paprika, bring to the boil over medium heat. Turn off the heat. Add the flour, stirring fast for 1 minute.
- Using a hand mixer on low speed, beat in the eggs one at a time. Beat in the cheese into batter. Chill the batter for 30 mins.
- Heat the oil in a deep fryer or a large pan to 190C. Place a large star tip in a piping bag, spoon the batter into the bag. Pipe the batter into the deep fryer in 3-inch lengths, using scissors to snip the dough at the nozzle.
- Fry the churros until deep golden brown, about 2-3 minutes per side. Using a slotted spoon, fish out the churros on to a paper towel-lined plate, sprinkle with a dusting of more smoked paprika. Cook in batches and keep the cooked churros in a low oven until ready to serve with a rich tomato sauce to dunk the churros in.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Starter
- Method: Deep-Frying
- Cuisine: Spanish