Gather all ingredients.
Combine water, 2 ½ tablespoons sugar, 2 tablespoons vegetable oil, and salt in a small saucepan over medium heat; bring to a boil then remove from heat.
Stir in flour, stirring constantly, until mixture forms a ball.
Heat 2 quarts oil in a deep fryer or deep pot to 375 degrees F (190 degrees C). Transfer dough to a sturdy pastry bag fitted with a medium star tip.
Carefully pipe dough, working in batches of a few 5- to 6-inch strips at a time, into the hot oil.
Cook until golden; transfer churros to paper towels to drain using a spider or slotted spoon.
Combine ½ cup sugar and cinnamon in a bowl; roll churros in cinnamon and sugar mixture. Serve warm.
