- Mix together the water, sugar, salt and oil. Bring to a boil.
- Turn off heat and put the cup of flour all at once into the very hot water. Beat vigorously with a sturdy wooden spoon until all the flour is mixed into the water and you see no more dry flour spots.
- If you want a richer, lighter churro add 1 beaten egg to the flour water mixture. You have to beat hard to incorporate all the egg.
- Let the mixture cool for about 10 minutes. Do not refrigerate.
- Put the cooled dough into a pastry bag fitted with a star tip or a cookie press with a star disk.
- Pour vegetable oil into the pan you like to use for deep frying. I use my wok. The oil should be at least 2" deep.
- Heat the oil to 375 degrees. Push out a 5" length of dough and pinch it off. Lay it carefully into the hot fat. Continue but do not crowd the pan. Fry the churros until golden brown. Remove from the fat with tongs or a slotted spoon and let them drain for a moment on paper towels.
- Mix a cup of sugar with cinnamon to taste. Roll the drained churros in the cinnamon-sugar and serve immediately. Keep making them until you have no more dough and everyone is happy.