Prepare the cinnamon-sugar coating:

• In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.

Make the churro dough:

• In a medium saucepan, combine the water, 2 ½ tablespoons of sugar, salt, and vegetable oil. Bring to a boil over medium heat.

• Once the mixture reaches a boil, remove from heat and stir in the all-purpose flour. Stir until the dough comes together and forms a smooth ball.

Fry the churros:

• Heat oil in a deep fryer or large skillet to 350°F (175°C). The oil should be deep enough to fully submerge the churro poppers.

• Using a spoon or a piping bag, carefully drop small spoonfuls (about 1-inch in size) of the churro dough into the hot oil. Fry in batches to avoid overcrowding.

• Fry for about 2-3 minutes or until the churro poppers are golden brown and crispy on the outside. Use a slotted spoon to remove the poppers from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Coat the churros:

• While the churro poppers are still warm, toss them in the cinnamon-sugar mixture until well-coated.

Serve:

• Serve the churro poppers immediately while they’re hot. Enjoy them on their own, or with a side of chocolate sauce or caramel for dipping.