In a large skillet or heavy-bottomed saucepan, add 1½ to 2 inches of vegetable oil and heat over medium-high heat.

In a small bowl, whisk together 1/2 cup granulated sugar and 1 to 2 teaspoons of ground cinnamon. Set aside for coating the churro bites later.

In a medium saucepan over medium-high heat, 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 with a wooden spoon over low heat until a soft dough forms.

Remove from heat and cool for about 5 minutes.

Transfer the dough to the bowl of a stand mixer or a large bowl if using a handheld mixer.

Quickly add the egg and vanilla extract, then beat on medium-high speed for about 30 seconds until fully combined.

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

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

Fry 6 to 8 bites at a time, turning occasionally with a slotted spoon for about 90 seconds to 2 minutes until golden brown and crisp.

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

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

Place on a separate plate or baking sheet to cool slightly and continue frying the remaining dough in batches.