Churros

Makes about 6 

1 cup water

2 1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable  oil

1 cup all-purpose flour

2 quarts oil for frying

1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon. 

 1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

2. Heat oil for frying in a  deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. 

3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

(Recipe adapted from allrecipes.com)

Notes: If you pipe the churros too thick into the oil, the outside will become crispy, but inside will remain very doughy and uncooked. I recommend making the churros not too thick, around 1 inch thick to make sure the inside gets cooked, as well as the outside. Also be very careful when you place the churro dough into the hot oil, I burned myself accidentally during this step.