1/2 cup water
1 oz salted butter
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon lemon zest
1/2 cup flour
1 large egg at room temperature
vegetable oil for frying
1/2 teaspoon ground cinnamon
1 Bring water, butter, 1 tablespoon sugar and lemon zest to a boil in a medium saucepan.
2 Remove from heat and stir in the flour, return to heat, and continue to stir until a smooth ball forms. Transfer to a large bowl and let cool for a few minutes.
3 With a mixer, I used a handheld, on medium speed add the egg and continue to beat until a smooth, about 2 minutes.
4 Heat 2 inches of oil in a pan until hot but not smoking. You can flick some flour in the oil to see if it sizzles, if it does than the oil is hot enough.
5 While the oil is heating, mix together the sugar and cinnamon in a shallow bowl.
6 Spoon the dough into a pastry bag, I used a gallon ziploc bag and snipped the tip. Hold the bag a few inches above the hot oil and pipe a few lines, as short or as long as you'd like. I didn't try and make them look perfect. You can always cut them later if they are too long.
7 Fry the churros until golden brown, turning only once. Drain oil off on a paper towel and roll in the prepared cinnamon sugar mixture.