Churros

2/3 cup		Sugar, plus 1 Tablespoon
1 1/2 tsp		Ground Cinnamon, preferably Mexican canella, optional
2 Tbs		Vegetable oil
1/2 tsp		Salt
1 cup		Flour
		Oil to a depth of 1" for frying

1	Combine 2/3 cup sugar and cinnamon, and spread onto a plate. Set aside. In a 2 quart saucepan, combine 2 tablespoons vegetable oil, remaining 1 tablespoon sugar, salt, and 1 cup water. Set over high heat, and bring to a boil, stirring occasionally. Remove from heat, and add the flour all at once, stirring vigorously until the mixture forms into a thick, smooth-textured ball. Let cool in saucepan.
2	Heat the oil for frying in a deep 9-inch cast-iron skillet over medium-high heat. Heat to 375°, checking temperature with a deep-fry thermometer. Scoop the dough into a churrera, cookie press fitted with a 3/8-inch fluted opening, or a heavy- duty pastry bag fitted with a 3/8-inch star tip. Holding your cookie press or pastry bag a few inches above the hot oil, press out a 5-inch length of dough, letting it dangle into the oil, then cut it free with a small knife. Cook until deep golden brown, about 3 minutes. Remove it to a paper towel-lined baking sheet, let doughy inside, it should just be a little soft, If you are not using a thermometer and the oil temperature is too low, the Churros will take longer that 3 minutes to color and may burst apart before browning; too high a temperature and they will brown quickly but not cook through.
3	Continue cooking churros 4-5 at a time, draining each batch on paper towels. While still warm, roll churros in the cinnamon-sugar mixture until well coated. Serve immediately.

Yield: 12-14 5" Churros