Potato churros with lemon curd & thyme
Crispy, fluffy and with a zesty lemon curd, these churros are hard to go past.
for lemon curd
180ml lemon juice
180g caster sugar
125g butter
3 eggs
for potato churros
100g mashed potato
200ml water
60g butter
100g plain flour
1 tsp vanilla paste
2 eggs
60g caster sugar
1 tsp cinnamon
leaves from 3 thyme sprigs
vegetable oil for frying
For lemon curd, place lemon juice, sugar and butter in a medium saucepan set over medium/low heat. When the butter has melted, add eggs and whisk to combine. Stir continuously until the mixture thickens.
Pass through a sieve into a container and place a sheet of glad wrap directly on the surface of the curd to prevent a skin forming. Refrigerate until set, preferably overnight.
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Mix sugar and cinnamon in a small bowl and set aside.
For churros, place water and butter into a medium saucepan over medium heat, bring to the boil and add flour when the butter has melted. Stir with a wooden spoon until the mix forms a ball. Transfer to a stand mixer fitted with the paddle attachment. Add mashed potato and vanilla and mix to combine. Add eggs one at a time and mix until a smooth dough forms. Transfer dough to a piping bag fitted with a medium star nozzle.
Preheat a deep fryer or heavy based saucepan filled half way with oil to 190C. Pipe 8-10cm lengths of dough into the oil and fry until golden and cooked through, about 6 minutes. Drain on paper towel and coat in the cinnamon sugar. Serve immediately sprinkled with thyme and with lemon curd on the side.
This recipe first appeared in the July 2026 issue of SALIFE magazine.
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