Egg Free, Dairy Free, Nut Free Mexican Churros

In my house, anything with cinnamon is popular. This fried dough coated with a cinnamon sugar coating is a nice treat. I like to make them when I already have oil heated from frying something else.

Mexican Churros

2 1/2 cups hot water
3 cups Bisquick baking mix
1 cup cinnamon sugar

Fill a deep frying pan 1 1/2" deep with oil. Place over medium high heat. Combine the water and Bisquick, stirring until the mixture becomes spongy. Roll the dough in your hands to form strips. Drop a few strips at a time in the hot oil, being careful not to crowd them. Cook until golden brown all over and the center is cooked through. Remove from the pan with hot dog tongs and place on paper towels for a few seconds to drain. Roll in the cinnamon sugar to coat.
*  Leftovers will stay a day or two in a Ziploc bag but they taste better fresh.