In a shallow dish, mix ¾ cup of sugar with 2 tablespoons of cinnamon, set aside.

In a medium saucepan over medium-high heat, melt the shortening with the water, 1 tablespoon of sugar, and ½ teaspoon of salt. Once boiling, add the flour and stir it vigorously with a wooden spoon over low heat until a soft lumpy dough forms. Remove and let cool for about 5 minutes.

Add the cooled dough ball to a large mixing bowl. Add the egg and vanilla to the dough and using a hand mixer, immediately beat on medium-high speed for 30 seconds to incorporate. It's important to work fast so the dough doesn't cook the egg.

Add the dough into a piping bag attached with a large open star tip.

Slowly squeeze out dough over the oil in the pan and cut off 1 to 2 inches of  the dough, carefully letting it drop into the oil. Turn the bites occasionally for about 2 minutes or until golden brown and crisp.

Remove the bites and place on a paper-towel-lined plate to drain. Repeat frying churro bites until the dough is used up. While one batch is frying, coat the cooked bites in the cinnamon sugar mixture and place on a separate plate.