Cheesy Churros Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Churros fried crisp, with a cheesy, herbaceous twist; Parmesan swapped for Pecorino, Gruyère swapped for aged cheddar. Heat tamed down for precise texture. Garlic powder added to garnish mix. Dough cooked until peel-away from pan, eggs added to lighten and bind. Fry done until golden brown, flaky crust formed. Garnish sharp, with a bite of cayenne. Usually, minor burn risk on too-hot oil. Timing shifted slightly. Piping handled over fryer carefully or messy splatters happen. Notes on substitutions and troubleshooting included.
Prep:
25 min
Cook:
42 min
Total:
Servings:
4 servings
#savory snacks
#fried dough
#cheese recipes
#French-inspired
#snack recipes
Cheese and churros, not the usual sweet dance. Tried to shake things up using sharp cheddar instead of Gruyère; it punches differently, more rustic edge. Parmesan swapped for Pecorino adds saltiness with a twist. Added garlic powder in garnish — subtle but necessary. Oil temp plays tricks; too hot burns outside, cold oil soaks oil like a sponge. Learned that one the hard way, batch ruined. Churros must peel cleanly from pan dough stage, a sign you’re set to fry. The finish? Crunchy exterior, molten cheddar inside, spicy, herbaceous finish. No dessert here, more aperitif, hand snack you can’t stop eating.
Ingredients
Garnish
- 2 tbsp Pecorino Romano, finely grated (replace Parmesan)
- 2 tbsp fresh flat-leaf parsley, minced
- 1/4 tsp cayenne pepper, adjust spiciness as preferred
- 1/4 tsp garlic powder (added twist)
Churros
- 1/4 cup whole milk
- 1/4 cup water
- 2 tbsp unsalted butter
- 1/2 tsp granulated sugar
- 1/4 tsp fine sea salt
- 1/2 cup all-purpose flour, unbleached
- 2 large eggs
- 3/4 cup aged sharp cheddar, finely grated (instead of Gruyère)
- Vegetable oil for frying
About the ingredients
Use unbleached all-purpose flour, not cake or bread flour, for best body and chew. Whole milk makes a richer dough; skim milk dries it out. Butter melts flavor, don’t skip. Sugar helps crust browning, but keep it low to avoid premature darkening. Salt sharpens taste; essential. Eggs’ temperature matters; room temp gives best incorporation, cold eggs make dough seize. Grated cheese should be finely shredded — no big chunks or they won’t melt right and clog pore of the dough. Don’t replace aged cheddar with mild cheeses — you lose that bite. Pecorino Romano is saltier and sharper than Parmesan; compensate by adjusting salt in dough slightly. Garlic powder infused in garnish, not dough, prevent bitter undertones. Vegetable oil preferred for neutral frying flavor and high smoke point; canola or sunflower works too. Store cheese in cold, dry place; pre-grate, freeze in small bags for fastest use.
Method
Garnish
- Mix Pecorino, parsley, cayenne, and garlic powder thoroughly in a small bowl. Set aside. The sharpness of Pecorino plays differently than Parmesan, more salty and tangy. Garlic powder adds subtle depth beyond just heat.
Churros
- Heat oil to about 175°C (350°F). If you don't have a thermometer, test by dropping a tiny dough bit; should sizzle steadily without browning instantly.
- Line a baking sheet with paper towels or use a wire rack to drain fried churros later.
- In a heavy saucepan, combine milk, water, butter, sugar, and salt. Bring just to a boil, bubbling along edges, not full rolling boil; too hot burns flour instantly.
- Remove from heat immediately. Dump all flour in at once. Stir vigorously with wooden spoon until dough cleans sides, pulls into one soft ball — doesn’t stick much.
- Return pan to medium-low. Stir constantly 2-4 minutes. Dough surface gets tight; a light film forms at bottom — dough no longer sticky or wet but not dry. That moisture loss critical for proper texture. Too soft and churros flop; too dry, they crack.
- Transfer dough to a bowl. Using a wooden spoon or electric mixer, beat 2-3 minutes to cool slightly and release steam. Warm but not hot — eggs won’t scramble this way.
- Add eggs one at a time. After each, mix thoroughly until sheen returns and dough is smooth, elastic, and shiny. No lumps or graininess.
- Fold in grated cheddar cheese. The sharp cheddar melts into salty pockets during frying, giving surprises of intense flavor. Not quite the same texture as Gruyère, but more bite and nuttiness.
- Spoon dough into piping bag fitted with large star tip. Piping over fryer tricky but worth it; aim for 4-6 inch lengths, snip with scissors, drop dough carefully into hot oil. Watch for steam bursts and splatters — no splash pan here, stand back, use long tongs or snip with hands at a safe distance.
- Fry in small batches, 3-4 at a time. 3 to 4 minutes, turning frequently until deep golden and crisp all over. The sound shifts from loud sputtering to a more muffled crackle when done. Grab one, cool a bit - inside should be soft, tender. If dough is dense or chewy, oil likely too cool or undercooked; too dark, oil too hot.
- Drain on prepared pan. Keep warm in oven at 90-95°C (195-200°F).
- Serve immediately, generously dusted with the Pecorino and herb mixture. Strong, salty, spicy, herby bite hits with crunchy-cheesy churros. A play on savory snack versus dessert everyone expects. Personal fail once: not mixing cheese well, ended with lumpy dough. Don’t skip tempering eggs — one misstep and scrambled mush like disaster.
- Substitutions: Use asiago in place of Pecorino; substitute Monterey Jack for cheddar if you want milder cheese flavor. For dairy-free, vegan butter and plant milk okay but texture changes, reduce oil temp and fry quicker.
- Troubleshooting: Dough too runny after eggs? Add a little flour, 1 tbsp at a time; too tight? Beat vigorously, or add a spoonful milk before piping. Oil doesn’t bubble? Not hot enough. Strong burnt smell? Oil too hot or reused oil. Always keep oil filtered and fresh.
- Remember: Frying is timing and feel. Visual cues beat stopwatch; dough too pale means incomplete, too dark equals bitter burnt. Listen for crackling sound shift. Get familiar with your stove and equipment.
- Last tip: eat hot, crispy. Cool churros get soggy and lose magic.
Cooking tips
Boil liquids but don’t overdo; watch milk and butter bottoming quick. Stir flour in with urgency — no lumps, full incorporation. When dough pulls away, test with finger press: should feel firm but springy. Moving back to heat dehydrates dough, learning phase. Eggs added to shed moisture and turn gluey texture into elastic gloss. Use electric mixer if you want; less arm strain. Cheese folds last—either by hand or mixer on low speed. Piping over oil intimidating; practice makes quicker. Hold scissors sharp and ready to snip dough, no hesitation. Fry in very small batches; too many reduce oil temp dangerously. Turn churros gently with tongs or slotted spoon few times for even coloring. Noise and smell biggest kitchen indicators here. Draining rack better than paper for crispness but paper towel works for soaking oil. Keep finished churros warm in low oven; too hot oven dries, too cold makes limp. Never reheat churros; crisp breaks down. Best fresh, hot. The garnish — coat generously, that sharp parmesan pungency pops with the fried dough’s richness.
Chef's notes
- 💡 Heat oil steady at 175°C but watch closely. Too hot burns outsides fast; too cool means greasy dough. Drop small dough piece first. Sizzle steady, no instant browning.
- 💡 Dough pulling from pan means ready texture. If sticky or wet, stir longer on low heat. Moisture loss crucial. Too dry makes churros crack, too soft they flop. Feel finger press.
- 💡 Eggs matter. Room temp best. Add one at a time; mix till smooth slick sheen emerges. Avoid lumps or scrambled bits. Folding in cheese last keeps texture intact.
- 💡 Pipe with big star tip, 4 to 6 inch lengths best. Hold scissors sharp to snip dough. Stay safe, hands far from hot oil. Watch steam bursts and splatter patterns closely.
- 💡 Drain drained churros on rack better than paper towel. Keep warm low oven 90-95°C but no higher or dries out. Cool churros lose crunch fast. Eat hot for best bite.
Common questions
Why does dough sometimes stick or crack?
Heat timing off. Too wet means underdone stirring. Too dry, leftover heat too high or too long. Adjust stirring time. Check finger pressure test often.
Can I swap cheeses?
Pecorino replace Parmesan easily, more salty sharpness. Asiago works too but milder. Gruyère replaced with aged sharp cheddar only. Mild cheeses fail texture and flavor punch.
What if oil smokes or smells burnt?
Oil too hot or reused. Dispose burnt oil. Use fresh vegetable oil with high smoke point. Filter oil if reusing but better fresh for flavor and safety.
How to store leftovers?
Few hours okay room temp wrapped loosely, crisp drops fast. Refrigerate if longer but softens. Reheat low oven 90°C briefly, no microwave or crisp dies.
