Beet Churros with Dilly Creme Fraiche Sauce
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Makes 12-18 Churros | Prep: 30 min
INGREDIENTS
For the Churro Dough
1 1/2 cups fresh beet juice
1 stick butter
1 teaspoon salt
1 1/2 cups all purpose flour
2 eggs
~1 quart of oil, for frying
For the Dipping Sauce
8 oz Creme Fraiche
2 tablespoons fresh chopped dill
2 teaspoons dijon mustarrd
zest from 1/2 lemon
juice from 1 lemon
salt and pepper to taste
For the Coating Mixture
1/4 cup granulated sugar
2 tablespoons kosher salt
1 teaspoon red beet powder
INSTRUCTIONS
Prepare dough
Place the beet juice, butter, and salt into a medium pot and bring to a boil. Once the mixture boils and the butter has melted, take it off the heat and add the flour all at once. Work quickly to stir in all the flour until a thick paste forms and there are no more lumps. Return it to the stove and cook over medium heat for 2 minutes, stirring constantly. Transfer the mix to a bowl and cover it with a kitchen towel and allow it to cool for 10 to 15 minutes.
Once the mixture has cooled a bit, add the eggs one by one, mixing to totally incorporate after each addition.
Allow the mixture to cool completely, covered with plastic wrap, while you make the dip.
Make your dipping sauce & coating mixture
Combine all ingredients for the dipping sauce in a small bowl and mix thoroughly. Taste and adjust the flavor with salt and pepper as needed. Keep in the fridge until ready to serve.
For the coating mixture, mix everything together in a shallow bowl or cookie sheet and set aside for later use.
Fry your churros
Fill a large, shallow pot with the oil you choose to fry in and turn it to medium heat.
While the oil heats, fill your churro press (or piping bag fitted with star tip) with the cooled churro batter.
Once the oil reaches 350*F, carefully pipe 2-4 churros into the oil. You can use scissors to snip them. Let them fry for about 2-3 minutes before flipping and frying another 2 minutes. Remove and drain on a wire rack or plate with a paper towel on it. Continue to fry in batches until all the remaining batter is gone.
Finish the Churros
Allow the churros to cool fully before tossing them in the coating mixture and plating them alongside the dipping sauce.
