For Maria, this recipe was taken from a news column years ago.
by Marjorie Rice
Copley News Service
MARIA MEDRANO'S CHURROS

2cups flour
1/4 tsp. salt
2 cups water
1 tsp. vanilla
Oil for frying
Sugar
Cinnamon
Bring water, salt and vanilla to a boil. Add flour all at once. Beat vigorously until dough pulls away from pan and forms a ball. ( by hand)
Heat oil. You will have to test a churro to find the best temperature- the results should be crisp outside and chewy inside.
Place dough into a pastry bag with a large fluted tip. Pipe dough out into hot oil in strips or in a coil. Fry until golden brown; drain. Roll drained churros in sugar and cinnamon, tapping off excess. Continue until all dough is used. These are best when served warm.
Note. For a richer churro, add 1 egg and use 1/4 cup less water. ( similar to cream puff dough)

Good Luck, I've seen them made, I had a Mexican Landlady in Minesota that used to make them for me.