In a large skillet or heavy-bottomed saucepan, heat 1½ to 2 inches of vegetable oil over medium-high heat until it reaches 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 over medium-high heat, combine the butter, water, 1 tablespoon sugar, and a pinch of salt. Bring to a boil.

Quickly add the flour, stirring 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 on medium-high speed until combined.

Spoon the dough into a piping bag fitted with a large open star tip. Pipe segments of dough into the hot oil, using kitchen shears to cut for release.

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

Remove with a slotted spoon and drain on a paper towel-lined plate. While still warm, toss in the cinnamon sugar mixture until coated.

Repeat with remaining dough, coating each batch in cinnamon sugar.

Serve warm, coated in extra cinnamon sugar, with dipping sauces like caramel or chocolate, or alongside vanilla ice cream.