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Hidden Valley® Ranch Churro

Savory is the name of the game with these Hidden Valley® Ranch Churros created by Chef Charlie Palmer. These churros are crispy, zingy and make for the perfect appetizer. Top with ingredients like scallions and Hidden Valley® Original Ranch®, and for those looking to show their ~chef~ skills like Charlie, a dollop of caviar! But if you don’t feel like frying these up yourself, you can always grab them at Charlie’s New York City restaurant, Charlie Palmer Steak.  

  • Prep Time 15 min
  • Cook Time 5 min
  • Servings 5
  • Print print Print

Ingredients (7)

For safe meat preparation, reference the USDA website.

Steps (9)

  1. 1

    Combine the butter and water in a sauce pot. Heat high until a rolling boil.

  2. 2

    Reduce heat to medium and add the flour. Whisk until well incorporated and continue to whisk until the mix forms a ball/dough.

  3. 3

    In a stand mixer, use the whisk attachment. Add the dough to the mixing bowl, and mix on high until the dough has cooled down significantly. The bottom of the bowl has to be barely warm. Add 1/2 tsp of Hidden Valley® Ranch Seasoning Mix. Then, add the whole eggs one by one. Mix on medium until it creates small peaks. Place into a piping bag with a star tip. 

  4. 4

    In a heavy bottom pot heat oil to 375°F.

  5. 5

    Take your dough from the stand mixer and place into a plastic bag or piping bag.

  6. 6

    Cut off the end of the bag about an inch.

  7. 7

    Pipe the churro dough out of the bag and into the oil and fry until golden brown, about 5 minutes.

  8. 8

    Cool down on a paper towel.

  9. 9

    Dip the churros in Hidden Valley® Original Ranch® Dressing and top with your favorite toppings. Add caviar if you are feeling fancy!



    Credit: Chef Charlie Palmer

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15 Reviews

3

recommend 53.3% would recommend this recipe

Rated 2 out of 5 by from ok kind of difficult to make but it is good little tricky
Date published: 2024-01-05
Rated 3 out of 5 by from Meh Honestly prefer regular churros. this one was a little too out there for us.
Date published: 2023-10-11
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