Directions:
In a large skillet or heavy bottomed sauce pot, heat 1½ – 2 inches of vegetable oil over medium-high heat. Stick a candy or deep fat thermometer to the pan and allow the oil to come to 360° degrees F.
In a small bowl, whisk together the 1/2 cup granulated sugar and ground cinnamon; set aside. This is your coating.
In a medium saucepan over medium-high heat, combine the butter, water, 1 Tbsp sugar, and pinch of salt. Bring to a boil, then add in the flour and stir it vigorously with a wooden spoon over low heat until a soft dough forms. It’s okay if the dough ball is lumpy and not all of the flour is mixed in yet. Remove the pan from the heat and let cool off for about 5 minutes.
Add the dough ball to the bowl of a stand mixer, or a large bowl if using a handheld electric mixer. Working quickly, add in the egg and vanilla and beat on medium-high speed for 30 seconds to incorporate the dough, egg and vanilla together. It’s important to work fast so the hot dough doesn’t scramble the egg! Spoon the dough into a disposable piping bag attached with a large open star tip.
Begin slowly piping out the dough over the hot oil in the pan and use clean kitchen shears to snip off the dough every 1 – 1½ inches, letting the dough bites drop into the oil – be careful as oil may splash. Fry 6-8 churro bites at a time, turning occasionally with a slotted spoon for about 90 seconds to 2 minutes or until golden brown and crisp. Remove the bites and place on a paper-towel-lined plate to drain.
Repeat with frying remaining churro bites in batches. While one batch is frying, coat the cooked bites in the cinnamon sugar mixture and place on a separate plate or baking sheet to cool. Churros are best served the same day but can be placed in a paper bag to eat a day later; please note, this method will result in a less crisp churro.
Enjoy !!