Churro Tots

For Frying: 
Vegetable Oil

1 cup water
1 stick (4 ounces) butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour, sifted
3 eggs & 2 egg whites

For dusting:
3 tablespoons of cinnamon and sugar, mixed

1. In a medium saucepan, bring the water, butter, cinnamon and salt to a roiling boil. Stir in the flour all at once. Reduce the heat to low and stir, using a wooden spoon, vigorously until the mixture forms a ball, about 1 minute. Remove the pan from the heat. 

2. Let the batter sit for 5 minutes to cool. 

3. When it's warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth. It might seem squishy for a while, keep going! Note: You can also do this in an electric stand-up mixer with a paddle attachment--it'll go faster. Also, Mine was a bit too dry, so I added 2 egg whites and then it was perfect. This will unfortunately depend on a lot of things like climate, altitude, etc. 

4. In a cast iron skillet, add 1 1/2 inches of oil and place over medium-high heat. When the oil reaches 360 degrees F, it's ready. 

5. Spoon the mixture into a piping bag fitted with a large star-tip.  Have sterilized scissors on hand.  Hold the bag over the hot oil, squeeze a strip of dough about 1 inches long, snip it with the scissors and let it drop into the oil.  Fry 10 to 12 balls at a time, turning once, until golden brown, about 2 minutes on a side.  Drain on paper towels.  Roll the churro tots in the sugar/cinnamon and serve immediately.  These are really best minutes after they’ve been fried. Serve with whipped cream and/or melted chocolate.