Fit a star nozzle to a piping bag – 1.5 to 2cm wide is a good size.
Fill with the rested dough, then pipe two to three strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors.
Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour.
Cooking with hot oil can be dangerous. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.