Fried Festival Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until evenly combined.

Combine wet ingredients

In a separate bowl or measuring cup, whisk the milk, water, egg, melted butter, and vanilla extract until smooth.

Form dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or spatula, stir until a thick, slightly sticky dough forms. The dough should hold together but be soft — if it's too dry add up to 2 tablespoons more milk or water; if too wet, add up to 2 tablespoons more flour.

Rest

Cover the bowl with a towel or plastic wrap and let the dough rest at room temperature for 10 minutes. This hydrates the cornmeal and makes shaping easier.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough for the festival pieces to float). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough into the oil — it should sizzle and rise steadily without browning too quickly.

Shape festival pieces

With lightly oiled or wet hands (to prevent sticking), pinch off pieces of dough about 1.5 ounces each (roughly the size of a golf ball) and roll briefly into an elongated cylinder or slightly tapered nugget 3–4 inches long. Alternatively, press into small ovals. Keep a tray dusted with a little flour nearby to hold shaped pieces.

Fry in batches

Carefully lower 4–6 pieces into the hot oil without overcrowding (they should have room to puff and float). Fry, turning occasionally with a slotted spoon or spider, until golden brown on all sides, about 3–4 minutes per batch. Adjust heat as needed to maintain 325–350°F; if oil is too hot they will brown on the outside while remaining raw inside.

Drain

Use a slotted spoon to transfer fried festival to a paper towel–lined plate or a wire rack set over a baking sheet to drain for 1–2 minutes.

Dust or dust with cinnamon sugar

While still warm, place powdered sugar and ground cinnamon in a shallow bowl and toss the hot festival pieces in the mixture (or sprinkle with powdered sugar). For a salty-sweet contrast, sprinkle with the optional pinch of salt immediately after dusting.

Serve

Serve warm. Festivals are best eaten the day they are made. Leftovers can be briefly reheated in a 325°F (160°C) oven for 5–7 minutes to crisp up.