Preparation

• In a shallow dish, whisk together ½ cup sugar with the cinnamon and set the mixture aside.
• In a small nonstick saucepan set over medium-high heat, whisk together the remaining 2 tablespoons sugar with 2 tablespoons vegetable oil, ½ teaspoon salt and 1 cup water. Bring the mixture to a boil then remove it from the heat and stir in the flour until a ball forms.
• Transfer the churro dough to a piping bag fitted with a star-shaped tip (optional).
• Add about 4 inches of vegetable oil to a stockpot set over medium-high heat and attach the deep-fry thermometer. Line a baking sheet with paper towels.
• Once the oil reaches 360°F, pipe the churro dough into the hot oil and use scissors to cut the dough every ½-inch as it releases into the oil.
• (Do not overcrowd the pan!) Fry the churro bites until they are golden brown on all sides then using a slotted spoon, transfer them to the paper towel-lined baking sheet.
• Allow the churro bites to drain for 2 minutes on the paper towels then transfer them to roll in the cinnamon-sugar mixture. Repeat the frying, draining and coating process with the remaining dough, returning the oil to 360°F between batches. Serve the churro bites warm with your choice of sauces.