Savory Churros with BBQ Aioli

Savory Churros with BBQ Aioli
By Tracy Hersh

BBQ Aioli
1/2 cup mayonnaise
1/4 cup olive oil
1 Tablespoon Jada Barbeque Chicken Salt
1 Tablespoon lemon juice

Savory Churros
1 cup water
1 teaspoon Jada Tumeric Chicken Salt
1 stick butter
1 cup flour
3 eggs
Vegetable oil for frying
2 scallions, finely chopped

Prepare Aioli by combining all of the ingredients and whisking vigorously until smooth and combined. Set aside

In a small saucepan, whisk water and Turmeric Chicken Salt. Heat until simmering. Add the butter and whisk until butter is melted. Add the flour to the saucepan and stir until it is combined and smooth. Remove from heat and let cool enough to add the eggs without cooking them, about 10 to 15 minutes.

When batter is cool, add the eggs, one at a time, until they are combined and batter is smooth. Add the batter to a pastry bag fitted with a star tip. Chill in the refrigerator about 30 minutes. This allows the dough to hold shape when frying. Meanwhile, pour oil into a cast iron skillet on medium-high to 375°F. When oil is hot, pipe the dough into the oil about 3 to 4 inches long and cut with kitchen shears. Fry about 1 minute per side or until they are golden brown. Remove with a slotted spoon and drain on paper towels. Garnish with scallions and serve with BBQ Aioli