Golden Churro Bites

In a heavy-bottomed pot or deep fryer, heat 2 cups of vegetable oil to 360°F over medium heat. Monitor the temperature to ensure it does not become too hot; adjust heat or remove the pot from the burner as necessary.

In a medium saucepan, combine milk, water, butter, 2 tsp sugar, and salt, then bring the mixture to a boil. Remove from heat, and quickly stir in vanilla extract and flour, mixing until the dough is smooth and lump-free.

Transfer the dough to a piping bag fitted with a large open star tip. Over the hot oil, pipe out 1 to 1.5 inches of dough and use clean scissors to cut the dough, allowing it to drop into the oil. Work in small batches and avoid overcrowding.

Fry the churros until golden brown, stirring occasionally to keep them from sticking together. Use a wire skimmer to remove the churros and drain them on a plate lined with paper towels.

In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Toss the warm, drained churros in the sugar mixture to evenly coat.

Optionally, melt 1/2 cup of semisweet chocolate chips and serve as a dipping sauce with the churros.