In a medium saucepan put milk and butter, bring it to a light boil and whisk together. Add the cup of cassava flour, remove from heat, and stir together until a uniformly mixed well together till there is no lumps. Remove the batter from the hot pan, and set aside for 6-8 minutes to cool.
Crack the four eggs into a jug and whisk.
Incorporate all the eggs into the batter, add the vanilla extract. Mix until all incorporated.
Heat the oil in a wide pan.
While the oil is heating, pack mix into a piping bag.
Pipe lines of the churro batter into the hot oil, using scissors to cut the batter to the desired length. Cook for 3 minutes total, flipping and turning as needed to cook evenly.
Remove when golden brown
Drain the fried churros on a wire rack, whilst still hot coat them with Cinnamon and sugar mix.
