Parmesan Churros With Smoky Sriracha Dip

These crisp savoury churros will make a delicious appetiser before the big unveiling of the turkey. Serve these with some sriracha dip for dunking
Parmesan Churros With Smoky Sriracha Dip
Parmesan Churros With Smoky Sriracha Dip
November 20, 2019
Level Intermediate
Preparation Time 20 minutes
Cooking Time 15 minutes
Serves Makes 20
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


For the churros

50g salted butter, chopped
250ml spinneysFOOD Bottled Drinking Water
200g cake flour
1/2 tsp baking powder
25g Parmesan cheese, finely grated, plus extra for dusting
Vegetable oil, for deep-frying

For the sriracha dip

250ml mayonnaise
2 tbsp sriracha
1 tbsp smoked paprika
Juice of 1 lemon
spinneysFOOD Sea Salt, to taste
spinneysFOOD Whole Black Peppercorns, freshly ground, to taste


  • 1

    Place the butter and water in a medium saucepan, cover with a lid and bring to a boil.

  • 2

    In a medium-sized bowl, combine the flour and baking powder.

  • 3

    Once the butter has melted, immediately add the flour mix all at once and stir until the mixture comes together and pulls away from the sides of the pot.

  • 4

    Add the Parmesan and mix well. Allow the dough to cool until lukewarm.

  • 5

    To make the dip, combine all the ingredients. Season to taste.

  • 6

    Place the dough into the piping bag fitted with a star nozzle.

  • 7

    Preheat the oil to 190 degrees celsius. Pipe the churro mixture into the hot oil, using scissors to cut the churros from the piping bag. Fry until golden brown - about 4-5 minutes.

  • 8

    Remove the churros from the oil and immediately toss in the Parmesan.

  • 9

    Serve with the dip on the side.


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