Tuesday, December 6, 2016

Cheddar Jalapeno Churros with Cilantro Ranch Dip

Holy Moly
Apparently, me and the deep fryer have a thing going on right now, and man is it dangerous!
These cheesy puffy sticks of deliciousness are so easy to make, and I can't wait to throw a party and make them tot size
This is my entry for the Old Croc Most Aussome Recipe Contest and I really hope those judges love these as much as I did!
Cheddar Jalapeno Churros with Cilantro Ranch Dip
4 cups canola oil
4 Tablespoons butter
2/3 cup water
1 ½ teaspoons salt
1/2 cup flour
2 medium eggs, beaten
2/3 cup OldCroc Extra Sharp Cheddar cheese, grated
3 Tbsp. fresh jalapeno, minced finely
1/3 cup ranch dressing
½ cup cilantro leaves

Preheat oil in a deep-fryer to 400 degrees F.
Heat butter, water and half of the salt together in a large saucepan, over medium high heat, until the butter has melted and bring the mixture to a boil. Whisk in the flour and remove the pot from the heat. Stir vigorously until the mixture forms a ball of dough. Allow the dough to cool slightly, about 10 minutes. Gradually add eggs, beating well between each addition. Add cheese and half of the jalapeno and stir to combine.
Spoon the dough into a large piping bag fitted with a large star tip. Pipe and snip off 3-4 inch sections of dough from the pastry bag into the oil. Fry for 3-4 minutes, or until all sides are golden brown. Remove from the oil and let rest on a paper towel lined cookie sheet. Sprinkle with remaining salt.
Place the remaining jalapeno, ranch and cilantro in a small food processor and blend until smooth. Serve with churros.
Makes 24 churros

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