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Prep Time
10 mins
Total Time
40 mins
Makes
12 pieces, plus dip

Ingredients

¼ cup
unsalted butter
60 mL
¼ tsp
salt
1 mL
1 cup
all-purpose flour
250 mL
2
eggs
vegetable oil, for deep-frying
2 tbsp
sugar
30 mL
1
ripe avocado, peeled and pitted
½ cup
light sour cream
125 mL
¼ cup
icing sugar
60 mL
2 tbsp
lemon juice
30 mL

Directions

Step 1
Combine ¾ cup (175 mL) water, butter and salt in medium saucepan. Bring to a boil then remove from heat. Using a wooden spoon, stir in flour. Place saucepan on medium heat and cook, stirring constantly, 3 to 4 min. until mixture forms a loose ball and a thin film of batter covers bottom of saucepan.
Step 2
Scrape mixture into a large bowl. Using an electric mixer, beat 2 to 3 min. until batter is cool. Beat in eggs one at a time. Continue beating until dough is shiny and smooth. Scrape batter into piping bag fitted with large star tip.
Step 3
Fill Dutch oven with 3 in. (8 cm) oil. Heat on medium-high until oil registers 375°F (190°C) on deep-fry thermometer. Pipe 5-in. (12-cm) lengths of dough into hot oil, cutting off lengths with scissors. Cook in batches of 4, turning frequently, 3 to 5 min. until golden brown and cooked through (make approximately 12 churros). Drain on paper towels. Toss with (granulated) sugar. Set aside.
Step 4
To make the dip, in food processor, combine avocado, sour cream, icing sugar and lemon juice. Blend until smooth. Serve churros with sweet avocado sauce for dipping.

Tip

Substitute canola oil, safflower oil or peanut oil for vegetable oil. They are all good options for frying because they have a high smoke point.

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Nutrition Facts

Nutrition Description:
Per serving (1/12 recipe):
Calories:
160
Fat:
10 g
Saturated Fat:
3 g
Carbs:
15 g
Fibre:
1 g
Sugar:
5 g
Cholesterol:
45 mg
Protein:
3 g
Sodium:
75 mg