In a large skillet or heavy-bottomed saucepan, add 1½ to 2 inches of vegetable oil and heat over medium-high heat. Use a thermometer to monitor the temperature, aiming for 360°F.

In a small bowl, whisk together 1/2 cup granulated sugar and 1 to 2 teaspoons of ground cinnamon. Set aside.

In a medium saucepan, combine the butter, water, 1 tablespoon sugar, and a pinch of salt. Bring to a boil.

Quickly add in all the flour and stir vigorously until a soft dough forms. Remove from heat and cool for about 5 minutes.

Transfer the dough to a mixing bowl, quickly add the egg and vanilla extract, and beat until fully combined.

Spoon the dough into a disposable piping bag fitted with a large open star tip.

Pipe 1 to 1½ inch segments of dough into the hot oil, snipping each bite with kitchen shears.

Fry 6 to 8 bites at a time for about 90 seconds to 2 minutes until golden brown and crisp.

Remove the fried churro bites with a slotted spoon and drain on a paper towel-lined plate.

While still warm, toss the bites in the cinnamon sugar mixture until well coated.

Serve immediately for optimum crispness. Optionally, serve with dipping sauces like caramel, dulce de leche, or hot fudge.