Whisk together 1 1/2 cups all-purpose flour, 1 cup cornmeal, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and 1 1/2 tablespoons sugar in a large mixing bowl to break up any lumps.

Create a well in the center of the dry mixture with the back of a wooden spoon for gradual wet ingredient incorporation.

Pour 2 tablespoons melted butter and 1/4 cup warm water into the well, then add remaining warm water a tablespoon at a time.

Gently fold the mixture with a wooden spoon until a shaggy dough forms, being careful not to overmix.

Turn the dough onto a lightly floured surface and knead for about 1 minute until smooth and elastic.

Divide and roll pieces into plum-sized logs about 3–4 inches long and slightly flattened for even frying.

Heat vegetable oil to 350°F (175°C) in a deep heavy-bottomed pot, using a thermometer to maintain temperature.

Fry 3–4 festivals at a time for 2–3 minutes per side until deep golden brown, flipping gently with a slotted spoon.

Transfer cooked festivals to a paper towel–lined plate to drain excess oil and keep warm in a 200°F oven if needed.