In a sauce pan on medium heat, add water, sugar, vegetable oil, and salt.
Continue stirring until the sugar melts and the mix is well incorporated.
Once the water comes to a boil, turn off the heat.
Add the flour and mix until a pastry dough forms.
Let it sit aside to cool down.
Mix the sugar and cinnamon and set aside as a rolling station.
Place your cooled pastry into pastry bags. If you have tips, choose wide ones if not, don't stress I usually make them with no designs and do not use pastry tips.
In a pan heat oil for deep-frying, and add the churros without over crowding the pan.
Fry in batches until golden and roll in sugar/cinnamon as soon as you take them out of the oil so the sugar sticks.
Serve hot and enjoy.
If your dough is raw/underdone on the inside but your churro is done on the outside, you need to lower your oil temperature because the outside of the churro is cooking faster than the inside and giving you the impression that it’s done.