In a medium saucepan, combine water, butter, sugar and salt. Heat over medium until butter melts and mixture begins to boil.

Remove from heat and stir in all-purpose flour quickly. Mix until smooth and a ball forms. Let it cool for 5 minutes.

Add eggs one at a time, mixing thoroughly. Stir in vanilla extract. Dough should be smooth, slightly sticky and thick enough to pipe.

In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy. This ensures even frying.

Transfer dough to a piping bag fitted with a star tip. Pipe long strips directly into the hot oil. Do not overcrowd the pan. Fry in batches for best results.

Fry churro strips for 2–3 minutes per side, until golden brown and crispy. Turn gently with tongs or a slotted spoon.

Remove churros from oil and place on paper towels. Drain any excess oil to keep them crispy and light.

Mix sugar and cinnamon in a shallow bowl. Toss warm churros in the cinnamon sugar until evenly coated. Serve immediately.

Serve churro fries with caramel, chocolate or sweetened condensed milk. Dipping adds extra sweetness and fun.