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.

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 a mixing bowl. 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.

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 until golden brown and crisp for about 90 seconds to 2 minutes.

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

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

Serve warm with dipping sauces like caramel or chocolate.