1 tablespoon powdered Maine kelp, plus more for the sugar coating (optional)
20 ounces canola oil
1/4 cup sugar
Lemon curd, for serving (optional)
Your favorite berry compote, for serving (optional)
Combine the butter with 2 cups water in a medium saucepan. Bring to a simmer over medium-high heat until the butter is melted. Remove from the heat and add the flour. Mix with a silicone spatula until the consistency is even.
Transfer the dough to a stand mixer fitted with the paddle attachment. With the mixer on medium-low speed, add 4 of the eggs, one at a time, mixing after each addition until the dough is the creamy consistency of icing. If needed, repeat with the remaining eggs – you may not need all the eggs. With the mixer on a low speed, add the powdered kelp and mix until evenly incorporated.
Fit a large piping bag with a rounded star tip, then fill the bag with the dough. Twist and squeeze the dough in the bag until it’s toward the tip.
Add enough of the oil to a medium saucepan, leaving about 4 inches from the top. Heat over medium-high heat until the oil is about 360 degrees F. Pipe the dough into the hot oil, cutting the churros into about 6-inch lengths with kitchen scissors. Do not overcrowd the oil – pipe in about 4 churros at a time, depending on the size of the saucepan. Fry until golden brown and puffed up, occasionally using a spoon to gently rotate each churro in the oil to ensure even cooking, 3 to 4 minutes. Remove the churros with a slotted spoon to a paper towel to absorb excess oil.
To finish, put the sugar in a bowl with some more powdered kelp, if using. Gently roll the churros in the bowl to coat.
Serve the churros with lemon curd or your favorite berry compote, if desired.