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To make choux pastry, combine the water, butter and sugar in a medium saucepan; bring to the boil. Add flour; beat with a wooden spoon over medium heat until mixture comes away from base of pan.
Transfer pastry to medium bowl; stand 1 minute. Beat in the eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
Heat oil in a medium saucepan over high heat.
Combine extra sugar and cinnamon in a large roasting pan.
Using two teaspoons, and working in batches, spoon small balls of dough into the hot oil; deep-fry until golden. Remove with a slotted spoon; drain on absorbent paper towel.
Transfer balls to cinnamon sugar; shake pan until balls are well coated.