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Potato Churros


2 serving


  • 400g Potatoes
  • 5 egg yolks
  • 3 tbsp corn flour
  • Pinches of salt, pepper and nutmeg, to taste
  • 60ml wine/ cider vinegar
  • 1 chopped shallot
  • 1 tbsp chopped tarragon
  • 225g butter
  • 1 tbsp tomato paste
  • 500ml MERRIS Pure Vegetable Oil, for deep frying


  1. Peel the potatoes and rinse with water then cook it in a large pot cover with water. Let it boil on low heat until the potatoes completely cooked.
  2. Press the cooked potatoes using metal sieve then place the puree in a saucepan and cook over medium heat for 1-2 minutes. Stir continuously. Add in 2 egg yolks, corn flour and salt & pepper and nutmeg to taste. Remove the paste from heat when it becomes elastic paste. Set aside.
  3. Cook vinegar, shallot and tarragon in a saucepan over medium heat. Lower the heat and add in 3 eggs yolks. Mix well using a wire whisk. Add in a little of cold water, continue to whisk until a thick foam is observed. Remove from heat and set aside.
  4. Heat MERRIS cooking oil in a wok on medium heat. Fill the potato paste into a plastic bag with star nozzle. When the oil is hot, pipe the potato paste directly into the oil to form churros. Fried the churros for 5 minutes until golden brown and crispy.
  5. Serve hot with sauce.

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