In a deep frying pan or skillet, heat enough oil over medium heat to deep-fry the festivals.

In a mixing bowl, combine 3/8 cup of all-purpose flour (or bread flour) with 2 tablespoons of yellow cornmeal.

Incorporate 1 tablespoon of white sugar into the flour mixture. Mix well to ensure even distribution.

Sprinkle 1/2 teaspoon of baking powder over the dry ingredients. Mix thoroughly to evenly distribute the leavening agent.

Add 1/8 teaspoon of salt to the mixture. Stir well to combine, ensuring that the salt is evenly distributed.

Pour in 1-2 tablespoons of olive oil or vegetable oil according to your preference. Mix until the dough starts to come together.

Gradually add 3 tablespoons of buttermilk, whole milk, or water to the mixture. Stir continuously until a soft, slightly sticky dough forms.

Dust your hands with flour to prevent sticking, then take portions of the dough and roll them into elongated shapes, similar to dumplings. The size can vary based on your preference.

Carefully place the shaped festivals into the preheated oil. Fry until they achieve a golden brown color, turning them occasionally to ensure even cooking.

Once the festivals are golden and crispy, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.