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#GUILTYPLEASURE CHEESY POTATO CHURROS

Sometimes we need to be a bit kinder to ourselves and what comforts better than a guilty pleasure! Guilty pleasures might make you gain an ounce or two or they might lower your IQ temporarily, but sometimes they make us feel like we are in control, like we have a choice... 

Perhaps you indulge by buying a gossip magazine rather than the glossy interior pages? Are you snacking away at white chocolate, the 70% dark bar left on the shelf? Perhaps you are buying another pack of disposable wipes, just for the convenience and fresh smell even though you can hear your environmental ears ring… And perhaps you are pouring your sunset Chenin Blanc much earlier – and low and behold, over a glass-full of ice!

The pleasure of carbs has been branded with GUILD more than most other indulgences and we thought to take the poor potato and make it as guilty as can be – just because we know if will make us feel better. Try our Potato Churros! They have butter, they have cheese and they're deep-fried... And then you eat it with aïoli and wine… Come on, give yourself some TLC!

Recipe for Cheesy Potato Churros

Ingredients

500 g potatoes, peeled and cut into pieces

½ cup milk

¼ cup butter, cut into pieces

½ cup all-purpose flour

3 large eggs

⅓ cup grated Dalewood Huguenot cheese

¼ teaspoon salt

sunflower oil, for frying

Method

In a medium saucepan, cover potatoes with water, bring to a simmer and cook until tender. Drain and mash potatoes (ensure that there are no lumps and that the mash is perfectly smooth).

Place butter and milk into a medium saucepan set over medium-high heat. Once butter has melted, stir in flour and keep stirring until dough pulls away from the sides of the pot and collects itself into a smooth mass.

Transfer to a mixing bowl, let cool slightly, and beat in eggs one at a time, using a spatula. Add potatoes, cheese and salt after the last egg has been added. The dough should be thick and soft. Spoon into a piping bag with a large star tip.

In a heavy pot, heat oil, about 3 cm deep, over medium-high heat. It should be hot enough to let a bit of batter sizzle. Squeeze batter into the hot oil, using scissors to snip off about 8-cm lengths. Cook, turning as necessary, until the lengths turn golden. Transfer with tongs or a slotted spoon to a plate lined with a paper towel and allow to cool. Sprinkle with extra salt while still warm, if so desired.

Serve with tomato sauce or garlic aïoli and Leopard’s Leap Unwooded Chardonnay.

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