Prepare Cinnamon Sugar:

In a shallow bowl, whisk together ½ cup sugar and cinnamon. Set aside for coating the churro bites after frying.

Make Churro Dough:

In a nonstick saucepan over medium-high heat, combine 2 tablespoons sugar, 2 tablespoons vegetable oil, salt, and water.

Bring mixture to a boil while whisking.

Remove from heat and stir in flour until it forms a smooth dough ball.

Heat Oil:

Transfer dough to a piping bag fitted with a star tip (if available).

Add about 4 inches of vegetable oil to a stockpot over medium-high heat.

Heat to 360°F using a thermometer. Line a baking sheet with paper towels.

Fry the Bites:

Pipe dough directly into the hot oil, cutting every ½-inch with kitchen scissors.

Fry in batches, turning as needed, until golden brown on all sides.

Transfer with a slotted spoon to paper towels to drain for 2 minutes.

Coat and Serve:

While still warm, roll churro bites in cinnamon sugar until fully coated.

Repeat frying and coating with remaining dough, letting oil return to 360°F between batches.

Serve warm with chocolate sauce, caramel, or vanilla ice cream.