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1. In a heavy 2- to 3-quart saucepan, bring the water and salt to a boil over high heat. Immediately remove the pan from the heat and pour in the flour all at once.
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2. Beat vigorously with a wooden spoon until the mixture forms a thick coarse paste that pulls away from the sides of the pan in a mass. Cool to room temperature.
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3. Heat 2 to 3 inches of oil or shortening in a deep-fat fryer or large, heavy skillet until it is very hot but not smoking, or until it reaches a temperature of 400° on a deep-frying thermometer.
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4. Spoon about half of the dough into a large metal cookie press fitted with a star disc, and press three or four 6-inch-Iong ribbons of dough directly into the hot fat, cutting the ribbons off at the tip with a small knife as you proceed.
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5. Turning the crullers occasionally, fry them for 5 to 8 minutes, or until they are a rich golden brown on all sides. Using kitchen tongs, transfer the browned crullers to a double thickness of paper towels to drain while you fry the rest.
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6. Serve the crullers while they are still warm. Just before serving, sprinkle them liberally with sugar.
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NOTE:
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Do not try to force the "churro" paste through a pastry bag-the mixture is so stiff it must be shaped with a cookie press or, if you can find it, one of the special "churro" makers used in Spain.
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