Mexican Churros

2 c. canola oil (for frying)
1 c. water
1/2 c. margarine
1/4 tsp. salt
1/2 c. cornstarch
1/2 c. corn flour
3 eggs
1/4 c. sugar
1/4 tsp. ground sugar

1. Heat water, margarine and salt to a rolling boil in 3 quart saucepan.
2. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat.
3. Beat in eggs all at once and continue beating until smooth.
4. Heat oil to 1 1/2 inch depth in heavy skillet to 360 degrees.
5. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. (Or use a plastic bag with the corner cut out). Squeeze 4 inch strips of dough into hot oil.
6. Fry 3-4 strips at a time until golden brown, turning once (about 2 minutes per side). (Use metal tongs to turn strips.) Drain strips.
7. Mix sugar and cinnamon in bowl. Roll strips in the mixture to coat.