Churro Bites

Heat the Oil and Prepare Coating

• Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Heat over medium-high heat until a thermometer reads 360°F (182°C).
• While the oil is heating, combine the 1/2 cup of granulated sugar and the ground cinnamon in a shallow dish. Mix well and set aside.
• Transfer the warm churro dough to a sturdy piping bag fitted with a large star tip (e.g., Wilton 1M).

Fry the Churro Bites

• Holding the piping bag over the hot oil, carefully squeeze out the dough. Use clean kitchen scissors to snip off 1-inch pieces, letting them drop gently into the oil.
• Fry in small batches of 8-10 bites to avoid overcrowding the pot, which can lower the oil temperature. Cook for 3-4 minutes, turning them occasionally, until they are puffed and a deep golden brown on all sides.
• Use a spider strainer or slotted spoon to remove the churro bites from the oil and transfer them to a wire rack or a plate lined with paper towels to drain for 30-60 seconds.

Coat and Serve

• While the churro bites are still hot, transfer them to the cinnamon-sugar mixture.
• Toss gently until they are evenly and generously coated.
• Serve immediately while warm. They are delicious on their own or with a side of chocolate, caramel, or dulce de leche dipping sauce.