serves
6-8
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
6-8
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Episode 5
episode • The Streets With Dan Hong • cooking • 24m
PG
episode • The Streets With Dan Hong • cooking • 24m
PG
Ingredients
- 1 cup plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp vegetable, canola or olive oil (not extra virgin olive oil)
- 1 cup boiling water
- 1 tsp vinegar powder (sushi noko)
- 1 lemon, zest
- 1 cup crème fraîche
- ¼ cup chives, finely sliced
- Caviar or fish roe, to serve
- Vegetable oil, for frying
Instructions
- Place the flour, baking powder, salt and vegetable oil in a large bowl. Use a wooden spoon to stir the dough as you add the boiling water. Mix until the dough comes together as a thick ball that is warm to touch.
- Transfer to a piping bag with a ⅓ inch star tip nozzle. Lightly dust a baking tray with flour. Pipe the churros dough onto the tray, about 2cm long.
- Bring the vegetable oil up to 170°C in a large pot or deep fryer. Gently place the dough into the oil. Fry for 2-3 minutes or until golden brown, using tongs to turn occasionally.
- Transfer to a bowl and season with sushi vinegar powder and lemon zest. Serve with creme fraiche topped with chives, and caviar.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 5
