Parme­san Po­tato Chur­ros

Western Living - - FOOD -

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.

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. Makes about 36 chur­ros.

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