With a thermometer attached to the side of the pot heat oil until it reaches 350º F, be sure to use a pot large enough to hold at least 2 inches of oil. IMPORTANT: keep a close eye on the oil temperature; so it doesn't get too hot. Ideally it should be at 350 degrees throughout frying. If the oil is too hot, the churros bites will brown too quickly on the outside and will be raw on the inside.

In a medium saucepan over medium heat mix water, salt and 1 tablespoon sugar. At first boil stir in flour. Using a wooden spoon, mix well until smooth and combined. Transfers the dough to a bowl and let cool slightly.

In a resealable plastic bag combine remaining sugar and cinnamon. Reserve.

When the dough is cold enough, using your hands, knead until it is soft and smooth. Form 24 equal size balls, about 1 1/2 inch diameter.

Carefully fry the balls in batches in hot oil for about 3-5 minutes, or until golden brown. Place on paper towel to remove excess oil.

While churro bites are still hot place them in the bag with sugar and gently shake to coat with the mixture.

Serve warm covered chocolate sauce.