Savory Churros with Cheese Dip | Jen Phanomrat



Churros – like most things in life – are even better when they get cheesy!


For the pâte à choux —
6 tbsp butter
½ cup water
½ cup milk
1 tsp salt
1 tsp garlic powder
1 cup all-purpose flour
3 eggs
Vegetable oil for frying

Seasoning —
¾ cup finely grated parmesan
1 tbsp dried parsley
½ tsp cayenne powder
Cheese dip:
2 tbsp butter
2 tbsp flour
¾ cup milk
1 cup shredded cheddar cheese
Salt to taste


In a medium saucepan, add butter, water, milk, salt, and garlic powder. Heat on medium-low, mix, and bring to a simmer. Once the butter has melted, add flour and stir until a mass of dough forms and pulls away from the sides of the pan. Remove from heat and set aside to slightly cool.

Scramble the eggs in a bowl. Vigorously stir in ⅓ of the egg mixture at a time, until a smooth, sticky dough forms.

Heat oil in a deep pot to 350F. Transfer dough to a piping bag with a star tip. Squeeze strips and use a knife to cut each piece into the oil. Fry for about 5 minutes or until golden brown. Drain on a parchment-line tray.

Combine seasonings in a bowl and toss the churros to coat well.

In a small saucepan on medium heat, whisk butter and flour together. After 2 minutes, gradually add milk while whisking. Once the milk is heated, add cheese and salt. Stir well and cook for about 3-5 minutes. Serve as a dip with churros.

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