In a large saucepan, bring the water, butter, and sugar to a rolling boil over medium-high heat.
When it boils, immediately take the pan off the heat.
Stirring with a wooden spoon, add all the flour and 2 tbsp of the ranch seasoning and stir hard until all the flour is incorporated, about 30 to 60 seconds.
Return to the heat and cook, stirring, for another 30 seconds.
Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
Mix at medium speed. With the mixer running, add 3 eggs, one at a time. Stop mixing after each addition to scrape down the sides of the bowl.
Mix until the dough is smooth and glossy and the eggs are fully incorporated. The dough should be thick but should fall slowly and steadily from the beaters when lifted.
If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
Add batter to a piping bag fitted with a star tip.
Heat oil to 375°F. Squeeze strips of dough into the hot oil, cutting them with scissors.
Fry until golden brown, about 3 minutes.
Remove from oil and immediately dust with remaining 1 tbsp ranch seasoning.
