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For the churros:

  • Potatoes 840 g
  • Strong Flour 135 g
  • Semi skimmed milk 95 ml
  • MEADOWLAND Professional 250g 70 g
  • Egg 120 g

To cook:

  1. For the churros:

    • Boil the potatoes until cooked.
    • Drain the potatoes and leave to dry in a colander.
    • Rice the potatoes and leave to one side.
    • Put the milk and MEADOWLAND Professional in a pan and bring to the boil.
    • Beat in the strong flour until it comes away from the sides of the pan.
    • Remove from the heat and whisk in the eggs until fully incorporated.
    • Take the mash, choux pastry and mix together until smooth.
    • Mix in the Marmite to the potato mix.
    • Place the potato mix into a piping bag with a star nozzle.
  2. To cook:

    • Pre-heat a fryer to 180°C.
    • Pipe the mix directly into the oil forming long strips in the oil.
    • Turn after 1 min. and allow to brown on both sides.
    • Serve with HELLMANN'S Real Mayonnaise