- Combine 3/4 cup (175 mL) water, butter and salt in medium saucepan. Bring to a boil then remove from heat. Using a wooden spoon, stir in flour. Place saucepan on medium heat and cook, stirring constantly, 3 to 4 min. until mixture forms a loose ball and a thin film of batter covers bottom of saucepan.
- Scrape mixture into a large bowl. Using an electric mixer, beat 2 to 3 min. until batter is cool. Beat in eggs one at a time. Continue beating until dough is shiny and smooth. Scrape batter into piping bag fitted with large star tip.
- Fill Dutch oven with 3 in. (8 cm) oil. Heat on medium-high until oil registers 375F (190C) on deep-fry thermometer. Pipe 5-in. (12-cm) lengths of dough into hot oil, cutting off lengths with scissors. Cook in batches of 4, turning frequently, 3 to 5 min. until golden brown and cooked through (make approximately 12 churros). Drain on paper towels. Toss with (granulated) sugar. Set aside.
- To make the dip, in food processor, combine avocado, sour cream, icing sugar and lemon juice. Blend until smooth. Serve churros with sweet avocado sauce for dipping.
Tip: Substitute canola oil, safflower oil or peanut oil for vegetable oil. They are all good options for frying because they have a high smoke point.