In a medium bowl or brown paper bag, combine the 1/2 cup granulated sugar and ground cinnamon. Stir well and set aside.

Pour about 2.5 inches of frying oil into a deep heavy pot or deep fryer. Heat to 375 degrees F. Use a thermometer for accuracy.

In a small saucepan over medium heat, combine the water, 2 1/2 tablespoons granulated sugar, salt, and vegetable oil. Bring to a boil then remove from heat immediately. Stir in the flour all at once until a smooth dough ball forms. Let cool 3 to 4 minutes.

Scoop and gently roll the dough into walnut-sized balls. Use a cookie scoop or rounded measuring spoon to keep them uniform. Lightly oil your hands if the dough feels sticky. Do not over-roll.

Carefully lower 3 to 4 dough balls into the hot oil at a time without overcrowding. Fry for about 2 to 3 minutes, turning occasionally, until deep golden brown on all sides. If they darken too fast on the outside, lower the oil temperature slightly.

Remove with a slotted spoon and immediately toss in the cinnamon sugar coating while still hot. Place on a plate and repeat with the remaining dough. Serve immediately.