In a mixing bowl, combine flour, baking powder, and a pinch of salt. Gradually add water while whisking to create a smooth, lump-free batter with a consistency similar to pancake batter. Let rest for 15 minutes.

While batter rests, prepare the hawthorn glaze by combining tejocote pieces with sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer for 12-15 minutes until fruit softens and liquid reduces by half. Strain through a fine mesh to remove solids, pressing to extract all liquid. Return liquid to pan and add lemon juice.

Continue simmering the glaze on low heat until it reaches 300°F on a thermometer and forms hard threads when dripped into cold water. Remove from heat and keep warm.

Heat vegetable oil in a deep pot or wok to 350°F. The oil should be at least 3 inches deep.

Working in small batches, drop spoonfuls of batter into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and puffed. Do not overcrowd the pot.

Remove fritters with a slotted spoon and drain briefly on paper towels.

While still hot, use skewers to dip each fritter into the hawthorn glaze, ensuring complete coverage. Place on a silicone mat or greased parchment to cool.

Allow glaze to harden for 5-10 minutes before serving. The coating should be crisp and glossy.