UKTV recipes
Paul Bloxham from Great Food Live
Paul Bloxham's Spanish breakfast fritters taste great rolled in cinnamon sugar and dipped in raspberry ketchup

Lurpak

 

Churros (Spanish breakfast fritters)

Method

 
1. Blend the raspberries to a puree in a food processor, adding the lime juice and sugar to taste.

2. Using a rubber spatula, push the raspberry puree through a fine sieve placed over a bowl and discard the seeds. Transfer the puree to a squeezy bottle.

3. To make the churros, heat equal amounts of vegetable and olive oil in a deep-frying pan or electric fryer to 170C.

4. To make the churro dough, heat the water, butter, and salt in a saucepan until boiling. Add the flour and stir vigorously over a low heat for about a minute, until the mixture forms a ball, then remove from the heat and leave to cool a little.

5. Beat the eggs until smooth, then gradually beat into the mixture a little at a time. If it looks like it's splitting, just keep beating it until the egg is incorporated.

6. Spoon the mixture into a piping bag with a star nozzle. Squeeze 10cm strips of dough into the hot oil and fry for 2 minutes on each side until golden brown. Remove and drain on paper towels.

7. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Serve with the raspberry ketchup.

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intermediate
 
Serves: 4
quickcook
Prep: 20 min
Cook: 5 min
 
 

Ingredients


For the raspberry ketchup

375g fresh raspberries, or frozen ones, de-frosted
1 lime, juice only
2 tbsp icing sugar

For the churros

250ml water
125g Butter
1/4 tsp Salt
250g plain flour
3 large free-range eggs
100g Sugar
1/4 tsp ground cinnamon
Olive oil, and vegetable oil for deep-frying
 

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