Churros

INGREDIENTS
Makes about 24
1 cup water
1 tablespoon granulated sugar, plus extra for dusting
½ teaspoon salt
1½ cups all-purpose flour
1 large egg
½ lime or lemon
oil for frying
Bring the water, sugar and salt to a boil. Remove from the heat and beat in the flour until smooth.
Beat in the egg, using a wooden spoon, until the mixture is smooth and sanity. Set the batter aside.
Pour the oil into a deep frying pan to a depth of about 2 inches. Add the lime half, then heat the oil to 375°F. test the oil by dropping in a cube of day old bread; it should brown in 30-60 seconds. 
Pour the batter into a pastry bag fitted with a flutted nozzle. Pipe 3-inch strips of batter and add to the oil, a few minutes, or until golden brown.
Using a slotted spoon, remove the churros from the pan and drain on paper towels. Roll the hot churros in granulated sugar before serving.
Cook's Tip: You can use a funnel to shape the churros.Close the end with a finger, add the batter, then release into the oil in small columns.
Source: (The Around the World Cookbook)