Rachel Khoo


Posted by Rachel

March 10th, 2015

Recipe: Potato churros with red pepper sauce

Rachel Khoo's Kitchen Notebook - potato churros recipe

When I was in Barcelona I visited a classic churrería, the local spot to gather and catch up with the gossip.

Cheap and cheerful, they made sinfully good churros (long fried doughnuts), served with rich hot chocolate so thick you could stand the churros up in it.

Churros are traditionally a breakfast food, but if you switch an ingredient or two they also make a great savoury dish.


Makes 20, plus 300ml (½pt) sauce

For the potato churros

75g (2¾oz) butter
100g (3½oz) potato flour (from supermarkets)
100g (3½oz) plain flour
1tsp caster sugar
½tsp sea salt
¼tsp baking powder
2 eggs
1ltr (1¾pt) sunflower or vegetable oil
½tsp sweet smoked paprika

For the red pepper sauce

4 red peppers
1 clove of garlic, peeled
1tbsp extra-virgin olive oil
6 cherry tomatoes
Sea salt and freshly ground black pepper


Melt the butter in a medium saucepan and when it starts to bubble gently, beat in both of the flours, along with the sugar, salt and baking powder. Mix with a wooden spoon until it comes together, then crack in the eggs one by one, and mix again.

Place the batter in a piping bag fitted with a 1cm (½in) star-shaped nozzle, and chill in the fridge while you make the pepper sauce.

Preheat the grill to high. Cut the peppers in half and remove the seeds. Place skin-side up on an oiled baking tray and grill for 15-20 minutes, or until blackened and tender.

Place in a sealed plastic bag and leave for about 20 minutes. When cool enough to handle, remove and discard the skins and place the flesh in a blender with the garlic, olive oil and tomatoes. Blitz until very smooth then taste for seasoning.

Heat the sunflower oil in a large heavy-based pan on a high heat – you want it to reach 170°C (338°F). Test with a tiny amount of batter – if it fizzes when it hits the oil, you’re ready to start. Pipe the batter into the hot oil.

Snip each churro off with scissors when it’s 10cm (4in) long then fry in two batches for 5-6 minutes, or until pale golden, turning a few times. Drain on a paper towel, sprinkle with smoked paprika while still hot, and serve with the sauce on the side.

Head over to my new project Khoollect for more delicious recipes you can create at home.

0 Trackbacks / Pings

13 thoughts on “Recipe: Potato churros with red pepper sauce

  1. I just got your cookbook!!! You are on the Cooking Channel, in South Caroline, on Wednesday at 09:00 AM (The Little Paris Kitchen) and on Saturday at 09:00 AM (Rachel Khoo’s Kitchen Notebook: London.”

  2. These sound great! How about using some left over cooked potatoes as well in the recipe! I love recycling cooked foods as with our focaccia at Sun Mountain Lodge when I was exec there. We had a great baker there!

  3. Hi Rachel
    The savoury churros are similar to what we call “chakri” in Indian. But they are made with chick pea flour and are eggless ..
    Will be trying to make your churros soon .

    P.S. Love your show ! I have recorded every episode ..

    Best wishes


  4. potatoes Churrascos and Red pepper sauce!!!

    My traditional Spanish friend Santi does not believe that the Churrascos can be savoury and be made with Half potatoes!!! NO, NO, No, says her mother too. My annual Indian BBQ in her villa poolside party this year included your this recipe. Can’t wait to go to the market in the morning for those giant red peppers and shock her in the afternoon.will send some picture too.

    Vibha from Lamanga, spain

  5. You can call your recipe whatever you want, but churros are something else. Churros never ever use butter, only olive oil. Butter provides a disgusting taste, churros are light. And your potato flour… OMG. Your recipe will never taste as real churros. Please respect your followers, they deserve rigour.

    1. Ah really now! Lighten up to a bit of creative freedom. I wouldn’t be where I am now if I hadn’t changed a few ingredients in traditional recipes. If someone wants a traditional churros recipe there are millions out there (or you’re welcome to provide one in the comments). Food should be fun and not something that has to follow a rule book!

  6. I just “discovered” you and your shows! Love them and how u make everything healthier. I actually don’t find real churros to be light at all. They’re donuts ffs! Im a huge potato fan and im going to try this recipe with plain mashed potatoes and baked maybe. Ofc they will be smth different altogether but who cares, right? As long as u try and have fun and persevere in making yummy yet healthy food! Thanks, Rachel! Love from Romania!

    1. Lovely to hear from you Codru! Fun is always essential with food. Although I must admit I’m partial to the naughty treat so it isn’t always healthy.

  7. Hi Rachel, I love watching your shows. This one particularly caught my eye as your egg batter was quite thick and dough-like. What is the culinary background to it? I have long been looking for an egg batter, “dough”(-ish) recipe and would like to know more. Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Notebook

Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)