Makes: 7 servings, 2 churros each

1 cup flour
1/8 tsp. salt
1 cup water
1 qt. (4 cups) oil
1 Tbsp. cinnamon sugar (recipe to follow)

COMBINE flour and salt; set aside. Bring water to full rolling boil in large saucepan. Remove from heat. Add flour mixture; stir until well blended. Cool 5 min.

MEANWHILE, place a medium-size star tip in pastry bag. (Or, use cookie press fitted with star-shaped attachment.) Place dough in pastry bag; squeeze 6-inch lengths of dough onto large sheet of wax paper.

HEAT oil in large deep skillet on medium-high heat. Add half of the dough strips; cook 5 min. or until golden brown, turning occasionally. Drain on paper towels. Repeat with remaining dough strips. Place churros on serving platter; sprinkle evenly with cinnamon sugar. Serve warm.

How To Make Cinnamon Sugar: For each 1 Tbsp. of cinnamon sugar needed, mix 1 Tbsp. granulated sugar and 1/2 tsp. ground cinnamon until well blended.