3 cups water
1 teaspoon salt
2 tablespoons olive oil, plus estra for deep-frying
2 cups all purpose flour
In a saucepan, bring the water to a boil over high heat. Add the salt and the 2 tablespoons olive oil and mix well.
Add the flour all at once and immediately remove the pan from the heat. Using a wooden spoon, promptly and vigorously mix the four with the water until the dough is firm and free of all air bubbles. This will take about 5 minutes. Pack a churrera or cookie press with some of the dough.
Pour olive oil to a depth of 2 to 3 inches into a deep, heavy, wide pot and place over high heat. When the oil is almost smoking, begin to release the dough into the oil, moving in a circular motion to form it into a coil. Stop releasing the dough when you have completed several spirals. Do not fill the surface of the oil, or the temperature will drop and the dough will absorb the oil. Watch the dough closely; it will turn golden in just 1 minute. Using a wide skimmer or slotted spatula, transfer the coil to paper towels to drain. Proceed with the rest of the dough in the same manner, repacking the churrera as needed.
Using kitchen scissors, cut the coils into 6-inch-ling segments. Sprinkle with the sugar and served immediately.