Parmesan and Jalapeño Churros

These Parmesan and Jalapeño Churros are a savory twist on the traditional sweet treat. Crispy on the outside and soft on the inside, these churros are infused with sharp Parmesan cheese and a kick of jalapeño heat, making them the perfect snack or appetizer for any occasion.

Course Appetizer

Cuisine Mexican-Inspired

Keyword jalapeño churros, Keto Appetizers, low-carb snacks, Parmesan churros, savory churros

Prep Time 15

Cook Time 20

Total Time 35

Servings churros

Calories 130kcal

Equipment

Mixing bowls
Whisk
Piping bag with star tip
Deep skillet or frying pan
Slotted spoon
Paper towels

Ingredients

1 cup almond flour
½ cup grated Parmesan cheese
2 large eggs
1 tbsp olive oil
1 tsp baking powder
1 tsp garlic powder
1 tsp onion powder
1-2 fresh jalapeños, finely chopped adjust to taste
½ tsp salt
Oil for frying (avocado or coconut oil recommended)

Instructions

In a large mixing bowl, combine almond flour, grated Parmesan cheese, baking powder, garlic powder, onion powder, and salt. Mix until well combined.
In a separate bowl, whisk together the eggs and olive oil. Gradually add this mixture to the dry ingredients, stirring until a thick dough forms. Fold in the finely chopped jalapeños, ensuring they are evenly distributed throughout the dough.
In a deep skillet or frying pan, pour in enough oil to submerge the churros (about 2 inches deep). Heat the oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough into it; if it sizzles, the oil is ready.
Fit a piping bag with a star-shaped nozzle. Fill the bag with the churro dough. Carefully pipe 4-5 inch long strips of dough into the hot oil, cutting them with scissors to release them. Fry in batches to avoid overcrowding the pan.
Cook the churros for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them halfway through cooking.
Once cooked, remove the churros from the oil and place them on a paper towel-lined plate to drain excess oil.
These churros are best enjoyed hot. Serve them with a creamy dipping sauce, such as a garlic aioli or a spicy ranch dressing.

Notes

For an extra kick, consider adding a pinch of cayenne pepper to the dough. These churros can be stored in an airtight container in the fridge for up to 3 days; reheat them in the oven for a few minutes to regain their crunch.

Nutrition