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Ilma Lopez's Kelp Churros
Total 30 mins, includes cooling time
Active 30 mins
Makes 16 churros
Special Equipment
a piping bag, a rounded star pastry tip
Special Equipment
a piping bag, a rounded star pastry tip
Ingredients
    • 1 cup unsalted butter
    • 2 cups all-purpose flour
    • 4 to 8 eggs
    • 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)
    Directions
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. To finish, put the sugar in a bowl with some more powdered kelp, if using. Gently roll the churros in the bowl to coat.
    6. Serve the churros with lemon curd or your favorite berry compote, if desired.