Recipe for Potato Churros with Curry Mayonnaise

Peel the potatoes, cut them in halves or quarters. Cook them in a pot of salted boiling water. Drain and mash them.

Bring the water and butter to a boil in a saucepan. Off the heat, add the flour all at once, mixing vigorously for 1 minute. Add the potato puree, incorporating the eggs one by one, then the cheese; season with salt and pepper. Place the dough in a piping bag fitted with a star tip.

For the mayonnaise, vigorously whisk the egg yolk and mustard. Season with salt and pepper. Add the oil while continuing to whisk. When the mayonnaise is firm, add the curry.

Heat the beef fat in a deep fryer to 160°C. Drop 10 cm of dough above and cut the dough into pieces. Let cook for 5 minutes.

To finish, drain the churros on a paper towel and serve immediately with the curry mayonnaise.