Salt Cod Churros Recipe
Inventive small plates made with salt cod.
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Ingredients
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Churro Batter
For Frying
For Serving
Method
Prepare the Churro Batter
Make the Mixture
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Once boiling, add the flour, baking powder, and black pepper. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Add Eggs
Remove from heat and let cool slightly. Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Finally, fold in the soaked and shredded salt cod until evenly distributed.
Fry the Churros
Heat Oil
In a large, deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Pipe the Churros
Transfer the churro batter to a piping bag fitted with a star tip. Carefully pipe 4-6 inch long churros into the hot oil, cutting them with scissors.
Fry Until Golden
Fry the churros in batches, turning occasionally, until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Serve
Garnish and Serve
Serve the churros hot, drizzled with chili sauce and sprinkled with chopped parsley.