Potato Churros, Dust with Paprika

Name: Potato Churros, Dust with Paprika
Yield: 10
Ingredients: 500.0ml Filtered Water; 200.0g Oil; 10.0g Fine Sugar; 150.0g Knorr Potato Flakes 2KG; 150.0g Plain Flour; 100.0g Corn kernel, charred; 60.0g Knorr White Sauce Mix 850g; 600.0ml Filtered Water; 11.0g Fresh Chervil; 30.0g Smoked Paprika Powder

Potato Churros, Dust with Paprika – - Recipe

Tex Mex Fusion Flavor: Crispy churros with smoked corn kernel béchamel

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Churros

Filtered Water 500.0 ml
Oil 200.0 g
Fine Sugar 10.0 g
Knorr Potato Flakes 2KG 150.0 g
Plain Flour 150.0 g

Corn Bechamel

Corn kernel, charred 100.0 g
Knorr White Sauce Mix 850g 60.0 g
Filtered Water 600.0 ml

To Serve

Fresh Chervil 11.0 g
Smoked Paprika Powder 30.0 g

Western

Fusion

Appetisers

Sides / Snacks

Vegetables

Tex Mex Fusion Flavor: Crispy churros with smoked corn kernel béchamel

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Preparation

Churros
- In a pot, bring water to a boil. Once boiling, pour in the oil and remaining ingredients.
- Using a spatula, combine all ingredients till it forms a ball of dough. Remove from heat.
- Let it cool to room temperature.
- Once cooled, place choux paste intoa piping bag and pipe into deep fryer.
- Fry churros till golden brown.
- Set aside and strain oil before use.
Corn Bechamel
- In a pot, Add in water and Knorr White Sauce Mix and stire till combined.
- Slowly bring it up to a boil and cook till thickened.
- Add in charred corn kernels and blend till smooth.
- Keep warm before serving.
To Serve
- Sprinkle churros with smoked paprika.
- In a shot glass, pour in corn bechamel and fried churros.
- Garnish with Chervil before serving.