Crispy Potato Churros and Spicy Cheese Sauce
Let me tell you – this recipe is one of those delightful accidents that turned into a go-to favorite in my kitchen!
I first came across this idea while scrolling through late-night YouTube food videos, and I just had to try it with my own twist. Imagine crispy, golden potato churros – light on the inside, crunchy on the outside – dunked in a warm, velvety spicy cheese sauce.
It’s comfort food, snack food, and party food all in one. Whether you’re craving something savory, need a game-night snack, or just want to try something new and fun, this dish is guaranteed to impress.
🛠 Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Potato masher | Mashing cooked potatoes | Kitchen stores, Amazon |
| Saucepan | For boiling and making sauce | Any home goods store |
| Piping bag + star tip | Shaping the churros | Baking supply shops, online |
| Frying pan | Deep-frying the churros | Walmart, Target, Amazon |
| Whisk | Mixing cheese sauce | Supermarkets, home stores |
⏰ Prep Time
Total Time: 40 minutes
- Prep: 15 minutes
- Cooking: 25 minutes
🧂 Ingredients
Potato Churros
- 400g potato (about 2 medium potatoes)
- Water (enough for boiling)
- 50ml water
- 40g unsalted butter (about 3 tbsp)
- 10g sugar (2 tsp)
- 100g all-purpose flour (about 3/4 cup)
- 1 egg
- Vegetable oil for frying
Spicy Cheese Sauce
- 20g unsalted butter (1.5 tbsp)
- 5g all-purpose flour (1 tsp)
- 100ml milk (about 1/2 cup)
- 1/2 tsp sugar
- 1/8 tsp salt
- 1 tsp chili powder (adjust to taste)
- 2 cheese slices (or 40g shredded cheese)
👩🍳 Instructions
Step 1: Prepare the Potatoes
- Peel and cut the potatoes into chunks.
- Boil them in water over medium heat for about 15 minutes or until tender.
- Drain well and mash until smooth—no lumps!
Step 2: Make the Dough
- In a saucepan, combine 50ml water, 40g butter, and 10g sugar. Heat until butter melts.
- Add 100g flour and stir continuously over low heat for 3 minutes until a dough forms.
- Remove from heat and let it cool slightly.
- Add the mashed potatoes and mix well.
- Beat in 1 egg until the dough becomes smooth and pipeable.
Step 3: Shape & Fry
- Transfer the dough into a piping bag fitted with a star tip.
- Heat oil in a frying pan over high heat (about 180°C/350°F).
- Pipe 4–6 inch strips directly into the oil and fry for about 3 minutes until golden and crispy.
- Drain on paper towels.
Step 4: Make the Spicy Cheese Sauce
- In a saucepan, melt 20g butter over low heat.
- Add 5g flour and stir for 1 minute to form a roux.
- Gradually add 100ml milk, whisking continuously.
- Add sugar, salt, and chili powder. Stir until slightly thickened.
- Add cheese slices and stir until melted and smooth.
🧊 Food Storage
- Potato Churros: Best enjoyed fresh, but can be refrigerated in an airtight container for up to 2 days. Reheat in the oven or air fryer at 180°C (350°F) for 5–7 minutes.
- Cheese Sauce: Store in the fridge for up to 3 days. Reheat gently with a splash of milk to loosen.
🌟 Pro Tips
- Use starchy potatoes like Russet or Yukon Gold for a fluffier texture.
- Make it extra crispy by double frying: once at 160°C and again at 190°C.
- Love spice? Add a pinch of cayenne or smoked paprika to the sauce.
- Don’t skip the piping bag—it gives the churros that signature ridged texture.
- Want a cheesy filling? Mix shredded mozzarella into the dough for gooey bites.
🍽 Nutrition Facts (Per Serving – 1/4 batch)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 36g |
| Protein | 7g |
| Fat | 17g |
| Saturated Fat | 9g |
| Sodium | 310mg |
| Fiber | 2g |
| Sugar | 3g |
Note: Nutritional values are estimates and may vary based on brands and preparation.
❓ FAQs
Q1: Can I bake the potato churros instead of frying?
Yes, you can! Preheat the oven to 200°C (400°F), line a tray with parchment paper, and bake for 20–25 minutes. They won’t be as crispy but still delicious.
Q2: Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours. Let it come to room temperature before piping.
Q3: Can I use plant-based milk and cheese?
Absolutely. Oat or soy milk work well, and vegan cheese melts nicely in the sauce too.
Q4: What can I use instead of a piping bag?
A zip-top plastic bag with the corner snipped works in a pinch. Just make sure to use a star-shaped nozzle if you want that classic churro look.
Q5: Is it okay to freeze the churros?
Yes! Freeze uncooked piped churros on a tray, then transfer to a bag. Fry straight from frozen—just add 1–2 extra minutes to cooking time.
💬 Final Thoughts
There’s something magical about taking simple ingredients – like potatoes and cheese – and turning them into something unexpected, fun, and so good.
I may not be a professional chef, but dishes like these remind me that cooking is all about creativity, comfort, and joy.
I truly hope this recipe brings a bit of crispy, cheesy happiness to your kitchen.
Let me know how it turns out – and feel free to add your own twist!
Happy cooking and thanks for being here with me 💛