Prepare Choux pastry as directed.

Pour the oil into a 10" electric frying pan or heavy skillet set over a burner; the oil should be about 5/8" deep. If you use a smaller or larger pan, add oil to a depth of between 1/2" and 3/4". Heat to 375 degrees.

While the oil is heating, spoon the batter into a pastry bag fitted with a star tip. The star tip will give your churros their signature grooved surface. A 1/4" star is typically included in a basic pastry set; this will yield churros about 3/4" in diameter. If you're looking for fatter, 1" churros, use a wider star tip.

I found it impossible to pipe directly into the oil, so pipe a 6 inch line onto a piece of parchment paper.

Place carefully in the hot oil, do not over crowd them (5 at a time) or they will lower the temperature of the oil. Fry until golden brown, about four to five minutes.

Place churros on a paper towel lined plate. Continue with the rest of the dough.

Combine cinnamon and sugar in a shallow dish. Roll churro in the mixture. Best served warm.