Salt and vinegar churros

Churros get a lux upgrade in Dan Hong’s version of this classic Spanish street food.

• serves

  6-8

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 cup plain flour
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp vegetable, canola or olive oil (not extra virgin olive oil)
• 1 cup boiling water

• 1 tsp vinegar powder (sushi noko)
• 1 lemon, zest 
• 1 cup crème fraîche
• ¼ cup chives, finely sliced 
• Caviar or fish roe, to serve
• Vegetable oil, for frying

Instructions

1. Place the flour, baking powder, salt and vegetable oil in a large bowl. Use a wooden spoon to stir the dough as you add the boiling water. Mix until the dough comes together as a thick ball that is warm to touch.
2. Transfer to a piping bag with a ⅓ inch star tip nozzle. Lightly dust a baking tray with flour. Pipe the churros dough onto the tray, about 2cm long.
3. Bring the vegetable oil up to 170°C in a large pot or deep fryer. Gently place the dough into the oil. Fry for 2-3 minutes or until golden brown, using tongs to turn occasionally.
4. Transfer to a bowl and season with sushi vinegar powder and lemon zest. Serve with creme fraiche topped with chives, and caviar.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.