In a large skillet or heavy-bottomed saucepan, heat 1½ to 2 inches of vegetable oil over medium-high heat. Attach a candy or deep-fry thermometer to the pan and allow the oil to reach 360°F.

In a small bowl, combine the 1/2 cup granulated sugar and ground cinnamon, whisking them together. Set aside to use as your coating.

In a medium saucepan over medium-high heat, combine the butter, water, 1 tablespoon of sugar, and a pinch of salt. Bring the mixture to a boil, then stir in the flour. Continue stirring vigorously with a wooden spoon over low heat until a soft dough forms. It’s okay if the dough is a bit lumpy and not all the flour is incorporated at this point. Remove the pan from the heat and let the dough cool for about 5 minutes.

Transfer the dough ball to the bowl of a stand mixer, or a large bowl if using a handheld electric mixer. Quickly add the egg and vanilla extract, then beat on medium-high speed for 30 seconds to combine the dough, egg, and vanilla. Be sure to work fast to prevent the hot dough from scrambling the egg! Spoon the dough into a disposable piping bag fitted with a large open star tip.

Carefully pipe the dough over the hot oil in the pan, using clean kitchen shears to snip off the dough every 1 to 1½ inches, letting the dough bites fall into the oil. Be cautious as the 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 crispy. Remove the bites from the oil and place them on a paper towel-lined plate to drain.

Continue frying the remaining churro bites in batches. While each batch fries, coat the cooked bites in the cinnamon-sugar mixture and transfer them to a separate plate or baking sheet to cool. Churros are best enjoyed the same day, but you can store them in a paper bag for the next day. Note that this method will result in a less crispy churro.

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