In a medium bowl, whisk together the flour, baking powder, and salt.

In a saucepan over medium heat, combine the water, melted butter, and vanilla extract. Bring to a boil, then remove from heat.

Gradually stir the flour mixture into the liquid until a dough forms. Let the dough cool for about 10 minutes.

In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F.

While the oil is heating, prepare the cinnamon sugar by mixing the sugar and cinnamon in a shallow bowl.

Once the dough has cooled slightly, use a small cookie scoop or your hands to form bite-sized balls.

Carefully drop the dough balls into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown, turning occasionally for even cooking.

Remove with a slotted spoon and drain on paper towels.

While the churro bites are still warm, roll them in the cinnamon sugar mixture until fully coated.

Serve immediately for the best texture.