- Level
- very easy
- 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
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Nutritional 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
