To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil. Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch. Drain the churros on a paper towels and then toss in sugar to coat while still warm.
05Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the curros on a serving platter and serve the chocolate sauce alongside. Enjoy!06Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Pick your favorite flavored chocolate; I love the flavor of orange and chocolate or even bacon chocolate with these churros!