In a medium saucepan, combine the water, 2 tablespoons of sugar, salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil over medium heat.

Once boiling, remove the saucepan from heat and add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Allow the dough to cool for about 10 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

In a large, deep skillet or pot, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C).

While the oil is heating, prepare a piping bag fitted with a star tip. Fill the bag with the churro dough.

Once the oil is hot, carefully pipe about 4-6 inch lengths of dough into the hot oil, cutting the dough with scissors to release it. Fry in batches, being careful not to overcrowd the pan.

Fry the churros for about 2-3 minutes on each side, or until golden brown. Use a slotted spoon to transfer the churros to a paper towel-lined plate to drain excess oil.

In a shallow bowl, mix together the 1/2 cup of granulated sugar and the ground cinnamon. Roll the warm churros in the cinnamon-sugar mixture until fully coated.

Serve the churros warm, with dipping sauce of your choice, such as chocolate or caramel.