For the churros
For the sriracha dip
Place the butter and water in a medium saucepan, cover with a lid and bring to a boil.
In a medium-sized bowl, combine the flour and baking powder.
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.
Add the Parmesan and mix well. Allow the dough to cool until lukewarm.
To make the dip, combine all the ingredients. Season to taste.
Place the dough into the piping bag fitted with a star nozzle.
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.
Remove the churros from the oil and immediately toss in the Parmesan.
Serve with the dip on the side.