A brilliantly novel appetizer that fuses Spanish tradition with Roman simplicity. These are not your typical sweet churros; instead, they are savory, crisp, and tender pastries infused with the iconic flavors of Cacio e Pepe—sharp Pecorino Romano cheese and a bold kick of black pepper. Served with a cool, bright whipped lemon-ricotta dip, this is a starter that will stun and delight your guests.
This recipe began with a simple question: what makes a churro a churro? It's the technique: a specific type of dough (pâte à choux) piped and fried to crispy perfection. The flavor is just a variable. And what flavors are more beloved than the simple, powerful duo of cheese and pepper from Italy's most elegant pasta dish? The idea of taking that bold, savory profile and packing it into a crispy fried pastry felt like a revelation waiting to happen.
Making these is a fascinating process. The foundation is a classic pâte à choux, (I really needed help on typing that) the same dough used for eclairs and gougères. It’s a magical dough that puffs up with steam when it hits the hot oil. The crucial step is folding in copious amounts of finely grated Pecorino Romano and coarsely ground black pepper right before piping. As the churros fry, the cheese melts into the dough, creating an irresistibly savory, tender interior, while the pepper blooms with aromatic heat.
But a rich, savory pastry needs a counterpoint. To balance the peppery, cheesy warmth, we serve them with a dip that is deceptively simple and utterly refreshing. We whip whole milk ricotta with lemon zest until it's light and cloud-like. It’s a cool, creamy, and citrusy dip that cuts through the richness of the fried churro, cleansing the palate and making you eager for the next bite. This is a dish that is fun, interactive, and sophisticated all at once.
Recipe
Yields: About 20-24 small churros Prep time: 20 minutes Cook time: 20 minutes
Ingredients:
For the Whipped Lemon-Ricotta Dip:
1 cup whole milk ricotta cheese
1 tablespoon extra virgin olive oil
Zest of 1 large lemon
1 teaspoon fresh lemon juice
Pinch of salt and black pepper
For the Cacio e Pepe Churros:
1 cup water
½ cup (1 stick) unsalted butter, cut into pieces
½ teaspoon salt
1 cup all-purpose flour
2 large eggs, at room temperature
¾ cup finely grated Pecorino Romano cheese, plus more for dusting
1 ½ teaspoons coarsely ground black pepper
4-6 cups vegetable or canola oil, for frying
Process/Steps:
Make the Dip: In a food processor or a bowl with a hand mixer, combine the ricotta, olive oil, lemon zest, and lemon juice. Whip for 2-3 minutes until the ricotta is light, airy, and smooth. Season with salt and pepper to taste. Transfer to a serving bowl, cover, and refrigerate until ready to use.
Start the Choux Dough: In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to low and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough that pulls away from the sides of the pan. This is called the panade. Continue to cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
Incorporate the Eggs: Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on low speed for 1-2 minutes to let some of the steam escape and cool it slightly. With the mixer running on medium-low, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. The final dough should be thick, smooth, and glossy.
Add the Flavor: Turn off the mixer and fold in the ¾ cup of Pecorino Romano cheese and the coarse black pepper with a spatula until just combined.
Heat the Oil: In a heavy-bottomed pot or Dutch oven, pour in the oil to a depth of at least 2 inches. Heat the oil over medium-high heat until it reaches 360°F (180°C) on a deep-fry thermometer.
Pipe and Fry: Transfer the churro dough to a large piping bag fitted with a large open-star tip. Carefully pipe 3- to 4-inch lengths of dough directly into the hot oil, using a pair of scissors or a small knife to snip the dough off. Fry only 4-5 churros at a time to avoid overcrowding the pot.
Cook to Perfection: Fry the churros for 4-5 minutes, turning occasionally, until they are deep golden brown and crisp on all sides. Use a slotted spoon or spider to transfer the cooked churros to a wire rack lined with paper towels to drain.
Serve: While the churros are still warm, lightly dust them with additional Pecorino Romano. Serve immediately with the chilled whipped lemon-ricotta dip.
Nutritional Estimate (per serving, based on 6 servings):
Calories: 380
Fat: 28g
Saturated Fat: 11g
Carbohydrates: 22g
Fiber: 1g
Sugar: 1g
Protein: 10g
Disclaimer: This is an estimate based on the ingredients and frying process and may vary.
This is a culinary adventure that takes two beloved concepts and creates something entirely new. I hope you and your guests enjoy the surprise and delight of this unique appetizer.
