Instructions:
Prepare the Dough:
In a medium saucepan, combine the water, sugar, salt, and vegetable oil. Bring the mixture to a boil over medium heat.
Remove the saucepan from heat and stir in the flour until the mixture forms a ball. Let the dough cool for a few minutes.
Heat the Oil:
Heat the vegetable oil in a deep fryer or large, deep skillet to 375°F (190°C). The oil should be deep enough to fully submerge the churros.
Shape the Churros:
Transfer the dough to a piping bag fitted with a large star tip. If you don’t have a piping bag, you can use a plastic zip-top bag with one corner cut off.
Pipe the dough into the hot oil, cutting it into strips with scissors or a knife. Fry only a few churros at a time to avoid overcrowding.
Fry the Churros:
Fry the churros until they are golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the churros from the oil and drain them on paper towels.
Coat the Churros:
In a shallow bowl, mix the sugar and ground cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.
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