Savory Parmesan Churros with Whipped Burrata Dip
Warm, golden-brown Savory Parmesan Churros paired with a luscious Whipped Burrata Dip create an unforgettable culinary experience.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Churros
- 125 ml Water Pure and clear, it serves as the foundation for your dough.
- 50 g Unsalted Butter Rich and creamy, adding depth and satisfaction.
- 65 g All-Purpose Flour This classic ingredient helps create the perfect structure.
- 2 Large Eggs Fresh and vibrant, they provide richness and moisture.
- 40 g Grated Parmesan Aromatic and savory, this cheese elevates the flavor profile.
- 1/2 tsp Freshly Cracked Black Pepper Adds a hint of heat and complexity.
- Pinch Salt Enhances all the other flavors, making them pop.
- 30 g Finely Grated Parmesan For Dusting, adds cheesy goodness.
- 1 tsp Garlic Powder For Dusting, brings aromatic warmth.
- 1/4 tsp Smoked Paprika For Dusting, adds a subtle smokiness.
For the Burrata Dip
- 1 Whole Burrata (about 125g) Silky, creamy, and luxurious, the star of your dip.
- 50 g Cream Cheese Smooth and rich, enhances the burrata’s creaminess.
- 1 tbsp Greek Yogurt Adds tanginess, a delightful contrast to the creamy elements.
- Pinch Salt and Pepper For final seasoning to ensure everything melds beautifully.
Instructions
Make the Choux Dough
- Combine water and butter in a saucepan over medium heat. Allow the butter to melt completely.
- Once melted, add the flour all at once, whisking vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
- Remove the pan from heat and let it cool slightly.
Add Flavor & Eggs
- Once your dough has cooled just enough to handle, beat in the eggs one at a time. Each egg should be fully incorporated before adding the next.
- Stir in the grated Parmesan, black pepper, and salt.
Pipe & Fry
- Heat a generous amount of neutral oil in a deep skillet or pot until it reaches 180°C (350°F).
- Using a piping bag fitted with a star tip, pipe the dough into the hot oil in lengths of about 10-12 cm.
- Fry the churros until they shimmer with a golden hue and are crisp all around, usually about 2-3 minutes per side.
- Drain them on paper towels to absorb excess oil.
Dust the Churros
- While the churros are still warm, mix the finely grated Parmesan, garlic powder, and smoked paprika in a shallow bowl.
- Roll each churro in this mixture, ensuring they are well-coated.
Make Whipped Burrata
- In a blender or food processor, combine the burrata, cream cheese, Greek yogurt, lemon zest, and a pinch of salt and pepper.
- Blend until smooth and airy. Chill briefly before serving if time allows.
Serve Immediately
- Present your Savory Parmesan Churros nested beside a bowl of whipped burrata, inviting guests to dip and enjoy.
Notes
Ensure your oil reaches the right temperature (180°C or 350°F) for the perfect fry. Use a piping bag with a star tip for the best churro shape. Don’t rush the cooling process after mixing in the eggs.