Use a wide, shallow pot or deep pan for frying. You don’t need a lot of oil — about an inch is enough, as long as the churros can float without touching each other.
Heat the oil over medium-high, or until it reaches 350°F (175°C). If you don’t have a deep-fry thermometer, you can test the oil by dropping in a small piece of dough — it should sizzle and float to the top within a few seconds.
Pipe the dough straight into the hot oil, cutting it with scissors to the length you like. Fry for about 4 minutes, turning halfway, until golden brown.
PRO TIP: Do not overcrowd the churros in the oil; too many at once can lower the temperature and make them greasy.
