Potato churros: the recipe for the salty variant of the famous Spanish sweets

Yo potato churros I am a antipasti Simple and delicious, a savory variant of the classic Spanish churros, ideal to also serve for a appetizer. To make them, all you have to do is prepare a dough with water, donkey, potatoes, flour, eggsalt and pepper: then the mixture is poured into the sac à poche, to form the churros, which are fried directly in hot oil. At the end of the preparation you will get some delicious and golden potato churros, ready to serve with ketchup or with the sauces of your choice. These are the steps to make them.

How to make salty potato churros

Peel and cut the potato into pieces. 1.

Cook it in salted water for about 15 minutes, until it softens. Crush it through a sieve 2 and let it cool.

Pour 200 ml of water into the saucepan and melt the butter in it. 3.

Add salt, pepper and flour. Mix over heat until a smooth dough is formed. 4.

Add the egg and mix 5.

Add Parmesan cheese and batter to mashed potatoes and mix. 6.

Transfer the mixture to the sac à poche and pour the churros into the boiling oil. 7.

Cook the potato churros until golden 8.

The potato churros are ready 9.

storage

It is advisable to eat the potato churros as soon as they are ready, to enjoy them in all their splendor. However, you can keep them for half a day at room temperature or 1-2 days in the fridge, in an airtight container.