In a medium-sized saucepan, combine the water, sugar, salt, and vegetable oil. Bring this mixture to a boil over medium heat.

Once boiling, reduce heat and stir in the flour. Mix until a dough forms and pulls away from the sides of the pan. Remove from heat.

Allow the dough to cool for a few minutes, then beat in the eggs, one at a time, mixing well after each addition until the dough is smooth and slightly sticky.

In a deep fryer or large pot, heat enough oil for frying until hot.

Using a piping bag fitted with a star-shaped nozzle, fill it with the churro dough. Carefully pipe strips of dough (about 6 inches) into the hot oil, cutting them with scissors.

Fry the churros until they are golden brown, about 2-3 minutes on each side.

Remove them with a slotted spoon and let them drain on paper towels. While still warm, roll them in cinnamon sugar.

Serve the churros fresh with your favorite dipping sauce or enjoy them plain.