Cocoa-Pistachio Churros

Batter: In a small pot, combine the water, oil, sugar, cinnamon, and salt and bring to a simmer over medium heat. Stir until the sugar dissolves and simmer for 2 to 3 minutes. Remove the pot from the heat and immediately whisk the flour into the pot, whisking vigorously until evenly combined. Allow this to cool.

Cocoa-Pistachio Sugar: Combine the sugar, cocoa powder, and pistachios on a plate so you can roll the churros in the mix. Set the plate near the stove and get a rack or plate and paper towel ready to receive the cooked churros.

Frying: Add 1 inch of oil to a wide iron skillet or heavy-bottomed pan. It needs to be big enough to fit the length of the churro you wish to make. The wider the pan, the more churros you can cook at one time. Bring the oil to 375°F. Transfer the churro batter to a piping bag fixed with a 3/8- or 1/2-inch star tip. Pipe a little batter into the oil. If it browns in about 2 minutes, the oil is ready. Pipe 4- to 5-inch churros into the oil, pinching off the end of the churro with your fingers. Be careful that you don’t get spattered with oil.

Fry the churros for 2 to 3 minutes, until they are golden brown. Transfer them to a rack or paper towel and give them about 1 minute to cool. It’s important not to wait longer than 1 minute; otherwise, the sugar mix will have a hard time sticking to the churros. Roll them in the cocoa-pistachio sugar and set them aside. Repeat this process until you have cooked all the batter.