Churros served with three dipsPrint Recipe
THE FLAVOUR COMBINATIONS CHURROS
- 375ml (1½ cups) water
- Pinch salt
- 15ml (1 tbsp) SPAR Brown Sugar
- 5ml (1 tsp) SPAR Extra Virgin Olive Oil
- 180g SPAR Cake Wheat Flour
- 5ml (1 tsp) baking powder
- SPAR Canola Oil, to fry
- 200g SPAR Squillos Chocolate Spread with Hazelnuts
- 300ml SPAR Long Life Cream
HONEY CHILLI DIP
- 170g SPAR Honey
- 1 red chilli, seeded and chopped
- 125ml (½ cup) SPAR Long Life Cream
LEMON CURD DIP
- 3 SPAR Large Eggs
- 60ml (4 tbsp) SPAR Lemon Juice
- 110g SPAR White Sugar
- 60g SPAR Salted Butter
For the churros, whisk the water, salt, brown sugar and olive oil in a small saucepan over medium heat. Bring to a boil. Remove from heat and stir in the cake wheat flour and baking powder. Mix well with a wooden spoon until it forms a ball.
Spoon the mixture into a piping bag fitted with a large star-shaped nozzle.
In a deep fat fryer or large, deep pot, heat the oil to 190˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Squeeze between 10cm – 15cm of the dough into the hot oil.
Fry the churros, turning them over once, until crisp and golden, about 2 minutes per side. Drain well on paper towel. Continue until all of the dough has been used up.
For the chocolate dip, mix the chocolate spread and the 300ml cream in a saucepan over low heat until well combined and smooth.
For the honey chilli dip, heat the honey in a heavy-based saucepan with the chilli for a few seconds. Stir in the 125ml (½ cup) cream and cook for a little while longer. Remove and allow to cool slightly before serving.
For the lemon curd dip, whisk the eggs, lemon juice and white sugar over a double boiler until thick. Do not allow the bottom of the bowl to touch the water below. Remove and stir in the butter until all of the ingredients have been well incorporated.
Serve the churros with the dips alongside while still hot.
Pair with Olive Brook Moscato Rosé. The wine must be served ice cold.
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