In a deep pot, heat oil (we use canola oil for this) on high. You want at least 2" of oil in the pot.

In a small pan over medium heat, stir the apple juice, salt, 2 1/2 tablespoons of sugar and the olive oil until it starts to boil.

Remove from stove and immediately stir the flour, five spice and shredded apple into the pan. The dough will get VERY thick, but do your best to get it all mixed up. I suggest using a stand mixer if you have one.

Once you dough is well mixed, spoon it into a pastry bag with a large star tip.

Pipe strips of dough into the oil. I suggest only doing one or two at a time, because they tend to want to hug each other no matter how wide your pan is. You can do them as long or as short as you want. We stuck with about 4" to make them easier to eat, but you could make them 8" if you want.

Pipe a strip, fry it until it's a light golden brown and remove immediately. (2-4 minutes or so)

Drain them on paper towel to soak up all that extra oil.

When you have completed all your fried churros, in a bowl mix up the sugar and the 5 spice for the coating.

While the churro's are still warm, roll each churro in the sugar/spice mixture until fully coated. Eat & Enjoy!