In a large mixing bowl, whisk together the all-purpose flour, fine yellow cornmeal, granulated sugar, baking powder, and salt until well combined. Ensure there are no lumps in the dry mixture.

Add the vanilla extract to the cold water. Gradually pour the liquid into the dry ingredients, mixing gently with your hands or a wooden spoon until a soft, slightly sticky dough forms.

Turn the dough out onto a lightly floured surface and knead it gently for about 1 to 2 minutes. Let the dough rest for 5 minutes so the cornmeal can hydrate and soften.

Pinch off golf ball-sized pieces of dough and roll them between your palms to form smooth balls. Gently stretch and roll each ball into an elongated, cylindrical shape about 3 to 4 inches long.

Heat the vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Test the oil by dropping a tiny piece of dough in; it should bubble gently and float to the top.

Carefully place 4 to 5 dumplings into the hot oil, making sure not to overcrowd the pan. Fry for 4 to 5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.

Use a slotted spoon or tongs to remove the fried festivals from the oil and transfer them to a paper towel-lined plate to drain excess grease. Serve warm alongside spicy jerk chicken, escovitch fish, or simply enjoy with a cold beverage!