Place the water, butter, sugar, and salt into a 3-quart saucier set over high heat and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 2 minutes.
Transfer the mixture to the bowl of a stand mixer, fitted with the paddle attachment and let cool for 5 minutes. With mixer on the lowest speed, add the eggs, one at a time, making sure the first egg is completely incorporated before adding another. Once all eggs and whites have been added, the mixture should be smooth, if not, continue mixing for another minute, or until it is. Transfer to a 1-gallon ziptop bag fitted with a #12 piping tip.
Heat 1 inch of oil in a Dutch oven fitted with a deep-fry thermometer to 375ºF.
Pipe dough into the oil, making a free-form lattice pattern, approximately 4 inches in diameter. Cook until golden brown, flipping once, about 3 minutes per side. Using a spider, remove the cakes to a wire rack set over a paper towel-lined half-sheet pan and sprinkle with powdered sugar. Continue until all of the batter is used. Allow to cool slightly before serving.