Churros

• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1/4 cup olive oil or sunflower oil
• 1 egg beaten
• Sugar and ground cinnamon for dusting
• Oil for deep frying

1. Sift the flour, salt, and sugar onto a piece of paper. Heat 1 cup of water in a saucepan with the oil until it boils.
2. Pour the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Let cool for 2 minutes.
3. Gradually beat the egg until smooth. Oil a large baking sheet. Sprinkle plenty of sugar on a plate and stir in a little cinnamon.
4. Put the dough in a large pastry bag fitted with a 1/2 inch plain piping nozzle. Pipe the little coils or S shapes onto the baking sheet.
5. Heat 2 inches of oil in a large pan to 336u0b0F or until a little dough sizzles on the surface.
6. Using an oiled metal spatula, lower several of the piped shapes into the oil and cook for about 2 minutes, until light golden.
7. Drain on paper towels, then coat with the sugar and cinnamon mixture. Cook the remaining churros in the same way and serve immediately.

ube, ubc, sugar, ubc, egg, sugar

Taken from www.epicurious.com/recipes/member/views/churros-1260317 (may not work)