Step 1: Prepare the Cinnamon-Sugar Coating:

In a medium bowl or a large brown paper bag, combine the ½ cup of granulated sugar and 1 teaspoon of ground cinnamon. Whisk or shake well until the sugar and cinnamon are thoroughly mixed. Set this mixture aside. This will be your coating for the warm churro poppers, so ensure it's readily available. A brown paper bag is great for shaking the poppers in the mixture.

Step 2: Heat the Frying Oil:

Pour approximately 2 ½ inches of vegetable oil into a deep fryer or a heavy-bottomed pot. Heat the oil over medium heat until it reaches a temperature of 375°F (190°C). Use a deep-fry thermometer to ensure accurate temperature control. Maintaining the correct oil temperature is crucial for achieving the perfect crispy texture without burning the poppers. If the oil is not hot enough, the poppers will absorb too much oil and become soggy.

Step 3: Make the Churro Dough:

In a small saucepan, combine 1 cup of water, 2 ½ tablespoons of sugar, ½ teaspoon of salt, and 2 tablespoons of vegetable oil. Place the saucepan over medium heat and bring the mixture to a rolling boil. Once boiling, immediately remove the saucepan from the heat. This rapid boiling step is important for gelatinizing the starches in the flour, which will contribute to the dough's structure.

Step 4: Incorporate the Flour:

Immediately add the 1 cup of all-purpose flour to the hot water mixture. Using a sturdy wooden spoon or a silicone spatula, vigorously stir the mixture until the flour is fully incorporated and a smooth dough forms. The dough should come together into a ball and pull away from the sides of the saucepan. Ensure there are no lumps of dry flour remaining. Continue stirring for another minute or two to cook the dough slightly, which will help develop its texture.

Step 5: Shape and Fry the Churro Poppers:

Allow the dough to cool slightly, enough so that it's comfortable to handle. You can transfer it to a bowl to speed up the cooling process. Once cooled, use a small cookie scoop (or a spoon) to scoop out portions of the dough. Gently roll each portion between your palms to form a small ball, about the size of a walnut.

Carefully drop 3-4 dough balls into the preheated oil. Do not overcrowd the fryer or pot, as this will lower the oil temperature and result in soggy poppers. Fry the poppers for 2-3 minutes, or until they are golden brown on all sides. Use a slotted spoon or a wire skimmer to turn the poppers occasionally to ensure even cooking.

Step 6: Coat with Cinnamon-Sugar:

As soon as the churro poppers are removed from the hot oil, immediately place them in the bowl or brown paper bag containing the cinnamon-sugar mixture. Gently shake or stir the poppers until they are evenly coated with the cinnamon-sugar mixture. The residual heat from the poppers will help the sugar adhere to the surface.

Step 7: Serve and Enjoy:

Remove the coated churro poppers from the cinnamon-sugar mixture and place them on a plate or platter. Serve them immediately while they are still warm and crispy.