Potato Churros Recipe
A play on caviar with potato chips, this hors d’oeuvre features warm, fluffy bites of potato (resembling small churros) served with a caramelized onion dip and a caviar bump (available for add-on).
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potato Churros
Caramelized Onion Dip
Optional
Method
Potato Churros
- 1
- 2
Mash and Mix
Drain the potatoes and let them cool slightly. Mash the potatoes in a bowl until smooth. Add the flour, egg, baking powder, salt, and black pepper. Mix until a dough forms.
- 3
Heat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Pipe the Churros
Transfer the potato mixture to a piping bag fitted with a star tip. Pipe 3-inch lengths of dough into the hot oil, cutting with scissors.
- 5
Fry Until Golden
Fry the churros in batches until they are golden brown and crisp, about 3-4 minutes per side. Use a slotted spoon to remove them and drain on paper towels.
Caramelized Onion Dip
- 6
- 7
Prepare the Dip Base
In a mixing bowl, combine the cream cheese, sour cream, garlic powder, salt, and black pepper. Whisk until smooth.
- 8
Combine and Serve
Once the onions are caramelized, let them cool slightly, then stir them into the cream cheese mixture. Serve the dip alongside the potato churros.
Optional
- 9
Add Caviar
If using, place a small spoonful of caviar on each churro just before serving for an elegant touch.