Parmesan Potato Churros
Light, savoury potato and cheese churros make a tasty appetizer or snack. If you want to fancy them up, add a ramekin of homemade ketchup (a great use for wrinkly tomatoes) or carrot top pesto for dipping. If you don’t have a piping bag with a star tip, use a heavy-duty Ziploc bag and snip half an inch off one corner. The smooth dough can be extruded in any shape or length—snip off half-inch pieces for tiny one-bite puffs.
- Yield: Makes about 36 churros
2 large russet potatoes (about 1 lb), peeled and cut into pieces
½ cup milk or water
¼ cup butter, cut into pieces
½ cup all-purpose flour
3 large eggs
⅓ cup grated parmesan cheese
¼ tsp salt
Canola or peanut oil, for frying
1. In a medium saucepan, cover potatoes with water and bring to a simmer; cook for 15 to 20 minutes or until tender. Drain and put potatoes through a potato ricer (this will get rid of all lumps and make them perfectly smooth), or mash well with a potato masher.
2. Put milk or water and butter into a medium saucepan set over medium-high heat. Once butter has melted, stir in flour and keep stirring until dough pulls away from the sides of the pot and collects itself into a smooth mass.
3. Transfer to a mixing bowl, let cool slightly, and beat in eggs one at a time using the paddle attachment of a stand mixer or a spatula. Add potatoes, parmesan and salt after the last egg has been added. The dough should be thick and soft. Spoon into a piping bag with a large star tip.
4. In a heavy pot or Dutch oven, heat about an inch of oil over medium-high heat. It should be hot enough that a scrap of bread or bit of batter will sizzle—if you have a thermometer, it should read 325˚F to 350˚F. Squeeze batter into the hot oil, using scissors to snip off about 3-inch lengths. Cook, turning as necessary, until they turn golden. Transfer with tongs or a slotted spoon to a paper towel-lined plate to cool. If you like, sprinkle with extra salt while they’re still warm.