In a medium saucepan, add in your vegetable oil. Let it get up to 375 degrees over medium heat using a thermometer. I didn’t want to waste all my oil on a huge pan of frying oil, so I just used two cups in a small saucepan and fried 2 to 3 churros at a time.

Cover a large plate with paper towels so the grease can drain off the churros after they’re fried.

Stir together the cinnamon and sugar in a shallow bowl that will fit your churros.

In another medium saucepan, add in the water, 2 T. vegetable oil, sugar, and salt. Let it come to a boil over medium heat.

Once it comes to a boil, remove from heat and whisk in the flour. Once a ball of dough forms, let it cool for a minute or two.

Using a canvas pastry bag or any heavy duty one fitted with a large tip, place the dough in the bag. The dough will still be warm so be careful not to burn yourself piping it out. Also, make sure you have a good sturdy bag otherwise the dough will burst out of it.

Pipe 2-4 inch dough strips over top of the saucepan with the hot oil. Using a butter knife, cut the ends off so it can drop into the oil.

Let the dough fry for about 2 minutes until it becomes golden brown.

Scoop the churros out and plate them on the paper towel-lined plate for a minute.

Roll the hot churros into the cinnamon and sugar mixture.

These are the best hot, so eat up!