Ingredients Jump to Instructions ↓

  1. 375 g fresh raspberries , or frozen ones, de-frosted

  2. 1 lime , juice only

  3. 2 tbsp icing sugar

  4. 250 ml water

  5. 125 g butter

  6. 1/4 tsp salt

  7. 250 g plain flour

  8. 3 large eggs

  9. 100 g sugar

  10. 1/4 tsp ground cinnamon

  11. olive oil , and vegetable oil for deep-frying

Instructions Jump to Ingredients ↑

  1. Blend the raspberries to a puree in a food processor, adding the lime juice and sugar to taste.

  2. Using a rubber spatula, push the raspberry puree through a fine sieve placed over a bowl and discard the seeds. Transfer the puree to a squeezy bottle.

  3. To make the churros, heat equal amounts of vegetable and olive oil in a deep-frying pan or electric fryer to 170C.

  4. To make the churro dough, heat the water, butter, and salt in a saucepan until boiling. Add the flour and stir vigorously over a low heat for about a minute, until the mixture forms a ball, then remove from the heat and leave to cool a little.

  5. Beat the eggs until smooth, then gradually beat into the mixture a little at a time. If it looks like it's splitting, just keep beating it until the egg is incorporated.

  6. Spoon the mixture into a piping bag with a star nozzle. Squeeze 10cm strips of dough into the hot oil and fry for 2 minutes on each side until golden brown. Remove and drain on paper towels.

  7. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Serve with the raspberry ketchup.


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