Place flour and salt in a large, deep mixing bowl.
Boil water and pour ALL AT ONCE onto the flour (this is vital). Stir like mad with that wooden spoon until well blended and the mixture comes away from the bowl. Takes about 5 minutes.
Fill your deep fryer or a deep skillet about half-full of olive oil and heat until aromatic, NOT smoking! Place the batter in a "manga churrera" (churro maker) or, if you're good, a *cloth* pastry tube or funnel.
The "manga" is better because you can press it through gradually and have more control. A narrow mouthpiece is best because they come out crunchier and less bready than the fat ones.
Drop the batter vertically in a continuous stream, working around in a spiral from the centre out, right over the hot oil. You can also make individual circlets. Fry until golden, turning once.
Drain on paper. Be careful! The oil can spatter!
The difference between Latin American and Spanish Churros is that authentic Spanish Churros are NOT dipped in sugar. They are eaten as is with coffee or thickened hot chocolate.
Traditionally, the chocolate is made by shaving bitter chocolate bars on a grater or with a knife, adding sugar and milk and flour and heating, stirring, till the desired thickness is reached. Be careful, it can stick and burn.
You may have to practice once or twice but it's well worth acquiring the skill.