• Corn, grapeseed, canola or other neutral oil for frying
• 1/2 C. plus 1 Tbs. sugar
• 1 tsp. cinnamon
• 1/2 C. or 1 stick butter
• 1/4 tsp. salt
• 1 C. all-purpose flour
• 3 eggs

Add enough oil to a large saucepan or deep skillet to come to a depth of at least 2 inches; heat to about 350 degrees. Mix 1/2 C. sugar and the cinnamon together on a large plate. Combine remaining sugar, butter, salt and 1 C. water in a saucepan over high heat, and bring to a boil. Turn heat to low, and add flour, all at once. Stir constantly until mixture forms a ball, about 30 seconds.

Remove from heat, and beat eggs one at a time into mixture, stirring until smooth after each addition. Spoon dough into a pastry bag with a large star tip (or simply drop spoons full of batter into oil). Press strips of dough about 4 inches long into hot oil. Cook as many as will fit comfortably at once, turning as they brown, 5-10 minutes each.

Remove churros from oil, and drain on paper towels, then immediately roll them in cinnamon-sugar mixture. Serve hot or warm.

Yield: 1 dozen 4- to 6-inch churros