Add the water and olive oil to a medium-large saucepan, bring to a boil over medium-high heat.

Mix the flour and salt in a heat-resistant bowl. Pour the hot water and oil from step 1 slowly over the mix while stirring constantly with a spatula or fork to form a thick but smooth dough (a few lumps in it are ok), let it cool down (5 minutes).

In the meantime, pre-heat about 4cm deep (1 1/2 inches) of vegetable oil in a large pot or deep skillet over medium-high heat to about 182°C (360° F). While oil is heating, it’s time to prepare the Churro strips:

Transfer your Churro dough to a piping bag fitted with a star tip.

Put a parchment paper on the counter or on a pan. Pipe dough into long Churros on the parchment paper. Do this by putting pressure on the bag and piping slowly, you want the Churro to be about 2 cm wide (3/4”).

Cut Churros strips to a desired length with a scissor or knife and place them into the hot oil. (Take extreme caution when working with hot oil). Churros will float, but they need to be turned halfway through frying. Fry until golden brown.

Remove from oil and transfer to paper towels to dry briefly. Churros are now ready to get coated before serving.

After removing the Churros from the frying pan and transferring them briefly to paper towel for a quick dry, toss them in the sugar (or the optional cinnamon-sugar mixture) while still warm, the sugar coating will adhere to the Churros this way. Server with a good Hot Chocolate drink to make it the traditional way.

Explore adding thick chocolate, or some Dulce de Leche (Arequipe/Cajeta) for dipping.