Herb churros


Total time: 30m
Preparation Time: 30m

Servings
For 4 portions


Nutritional Information

Contains 1052 Kcal, 43g Protein, 45g Carbohydrates, 77g Fat


Ingredients

  • Dough
  • 2.5 dl water
  • 75 g butter
  • 0.5 tsp salt
  • 100 g white flour
  • 100 g spelt flour
  • 3 tbsp mixed herbs (rosemary, thyme, flat-leaf parsley), finely chopped
  • 2 tbsp dried tomatoes, finely chopped
  • 4 eggs, beaten
  • To deep-fry
  • oil for deep-frying
  • Fondue
  • 150 g goats' cheese, coarsely grated
  • 150 g mild Gruyère, coarsely grated
  • 1 tbsp cornflour
  • 150 g mild Emmental, coarsely grated
  • 3 dl apple juice

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Instructions

  • Dough

    Bring the water, butter and salt to the boil, reduce the heat. Add all of the flour, herbs and tomatoes at once, stir with a wooden spoon for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Gradually stir in the eggs. The mixture should be soft but not runny. Transfer the to a piping bag with a serrated nozzle (approx. 10 mm in diameter)
  • To deep-fry

    Fill a pot to 1/3 with oil and heat it to approx. 160°C. Pipe the dough (approx. 10 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 6 mins. Remove and drain on paper towels.
  • Fondue

    Empty the cheese into the fondue pot. Whisk together the cornflour and apple juice, add to the pot. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted, season. Serve with the churros.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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