Heat the Oil: In a heavy-bottomed pot or Dutch oven, pour in enough vegetable or canola oil to a depth of about 2 inches. The oil needs to be deep enough to submerge the fritters, which allows them to cook evenly on all sides. Heat the oil over medium heat until it reaches 350°F (175°C). It’s essential to use a candy thermometer to monitor the oil temperature accurately. If the oil is too hot, the fritters will brown too quickly on the outside without cooking through on the inside. If the oil is too cool, the fritters will absorb excess oil and become greasy. Maintain a steady temperature by adjusting the heat as needed.
Fry the Fritters: Once the oil is hot, carefully drop heaping tablespoons of batter into the oil, frying in small batches to avoid overcrowding. Overcrowding the pot will cause the fritters to stick together and fry unevenly. Fry each fritter for about 2-3 minutes per side, turning once, until they are puffed and golden brown. Keep a close eye on the fritters as they cook, turning them gently with tongs or a slotted spoon to ensure they don’t burn. The fritters should have a crispy, golden exterior with a soft, slightly doughy interior.
Drain: Once the fritters are golden brown, use a slotted spoon to remove them from the oil. Place them onto a wire rack set over a paper towel-lined baking sheet to drain any excess oil. The wire rack will help the fritters stay crisp by allowing air to circulate around them, while the paper towels will soak up any remaining oil. Let the fritters rest for a few minutes before glazing them, as this allows the oil to settle.
