Churros with Green Witches Brew Dip
Prep Time
Makes
Cooking Mode
¼ cup unsalted butter
¼ tsp salt
1 cup all-purpose flour
2 eggs
vegetable oil, for deep-frying
2 tbsp sugar
1 ripe avocado, peeled and pitted
½ cup light sour cream
¼ cup icing sugar
2 tbsp lemon juice
¼ cup unsalted butter
¼ tsp salt
1 cup all-purpose flour
2 eggs
vegetable oil, for deep-frying
2 tbsp sugar
1 ripe avocado, peeled and pitted
½ cup light sour cream
¼ cup icing sugar
2 tbsp lemon juice
Directions
1Combine 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.
2Scrape 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.
3Fill 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.
4To 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.
Tips
1
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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Personal Note
Personal Note
