In a saucepan, combine 1 cup of water, 2 1/2 tablespoons of granulated sugar, 1/2 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil.
Remove the saucepan from heat and quickly stir in 1 cup of all-purpose flour until a thick, smooth dough forms.
Heat vegetable oil for frying in a large pot or deep fryer to 375 F (190 C).
Transfer the churro dough into a pastry bag fitted with a star tip (or use a plastic resealable bag with a corner cut off).
Pipe strips of dough into the hot oil, cutting them to the desired length with scissors. Be cautious to avoid overcrowding the pot.
Fry the churros until they are golden brown and crispy, about 2-4 minutes per batch.
Remove the fried churros with a slotted spoon and place them on paper towels to drain any excess oil.
While the churros are still warm, roll them in a mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon until evenly coated.
Serve your freshly fried churros while they are warm and crispy. They are best enjoyed with a dipping sauce of your choice, such as chocolate, caramel, or dulce de leche.
