Matcha Mint Churros are a refreshing spin on the classic dessert- try them dipped in white chocolate for an even more mouthwatering treat.
I wanted to get something green up for you guys in time for St. Patrick’s Day, and these Matcha Mint Churros are as green as it gets for this girl because I’m not a fan of artificial food dyes (remember these naturally dyed pink heart sandwich cookies I made for Valentine’s Day?).
These churros are naturally green thanks to a homemade matcha mint sugar. Doesn’t that sound heavenly? When making churros you have to make a good amount of the sugar to have enough to roll them around in, so you will undoubtedly be left with an excess.
Here are some ideas for what you can do with your leftover matcha mint sugar:
- Sprinkle it onto sugar cookies, fresh fruit, or white chocolate dipped strawberries(!),
- Use it as a rim for your cocktails and mocktails.
- Add equal parts water in a saucepan and simmer until sugar dissolves for matcha mint simple syrup; add a splash in to a glass of soda water and you have yourself a homemade matcha mint soda! The simple syrup would be great added to lemonade or iced tea also.
Serve these matcha mint churros with melted white chocolate for dipping. Yum, right? Or, instead of white chocolate you could try dipping them in homemade strawberry sauce for a fruity contrast.
Tips for the Best Matcha Mint Churros:
- You can use a mini food processor to make the matcha mint sugar, but if you don’t have one, a coffee grinder does a great job too (just make sure it’s clean!)
- When piping out the dough, I like to use this pastry tip to for that classic churro shape.
- Make sure your oil maintains a 400 degree temperature to ensure crispy golden churros. The best way to maintain a consistent oil temperature is by using a deep fry thermometer and taking care not to overcrowd the pot, which can bring the oil temperature down rapidly.
- I like to pipe the pastry dough directly into the pot, and use a pair of scissors to cut the dough and drop it into the oil. Make sure to do this very gently and carefully so the oil does not splatter! Holding the pastry tip close to the surface of the oil and slowly and gently lowering the oil greatly reduces the risk of any splatters.
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Matcha Mint Churros
Matcha Mint Churros are a refreshing spin on the classic dessert- try them dipped in white chocolate for even more mouthwatering treat.
- ½ cup plus 1 tablespoon sugar
- 1/4 cup fresh mint leaves
- 1 teaspoon matcha powder
- Sunflower seed or other high-heat vegetable oil for frying
- ½ cup butter
- 1/2 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
- Good quality white chocolate melted
- Add mint, matcha and 1/2 cup sugar to a small food processor or clean coffee grinder and pulse until combined and mint has broken down into very small bits. Transfer to a large plate or bowl and set aside.
- Add oil to a depth of at least 2 inches in a large heavy bottomed pot or deep skillet. Heat to 400 degrees.
Combine remaining sugar, butter, vanilla, salt and 1 cup water in a separate saucepan over high heat and bring to a boil. Reduce heat to low and add flour, stirring constantly with a wooden spoon until mixture forms a ball, about 30 seconds. Remove from heat, and allow to cool slightly. Add eggs, one by, stirring until smooth before adding the next egg.
- Spoon dough into a pastry bag with a large star tip. Gently lower strips of dough about 4 inches long into oil and cook, turning as they brown, for about 2-3 minutes per side.
- Remove churros from oil and quickly drain on paper towels. Roll the churros in the matcha mint sugar while still hot. Serve immediately with melted white chocolate.