Fill a large, high sided pot with 2” of vegetable oil and heat it to 365F while you make the churro batter.

In a small saucepan set over medium heat, add in the water, butter, and granulated sugar. Bring the mixture to a boil and stir until the butter has melted and the sugar has dissolved.

Remove the pan from the heat and add the flour, vanilla, and cinnamon. Stir until fully combined.

Set the mixture aside to cool for 5 minutes.

Next, add the egg and mix to combine.

Transfer the mixture to a piping bag fitted with a star tip (no bigger than a 1/2").

Very carefully, pipe the churros directly into the oil and use sharp scissors to cut the dough.

Fry for 1-2 minutes, or until golden brown.

Create the coating mixture - set aside.

Follow the steps for the classic churros up to step 6.

Pipe the dough out onto a parchment or silicone lined baking sheet.

Place the piped dough into the freezer for about 15 minutes or until firm enough to pick up without them changing shape.

Once they are firm, preheat the air fryer to 375 degrees.

Transfer the frozen dough into the preheated basket.

Spray lightly with cooking oil.

Cook 10-12 minutes or until golden brown on the outside and cooked through. They should be crispy.

Dredge in the cinnamon/sugar mixture immediately after removing from the air fryer - while they are still warm.

Serve immediately.