In a large frying pan, heat 1 inch oil on medium to high heat. Drop a pea-size amount of batter into the oil. If the batter bubbles and floats to the top, the oil is hot enough for frying. Using a tablespoon, scoop heaped spoons of mixture and gently place in the oil. Repeat with the remaining mixture, working in batches so you don’t overcrowd the pan. You should leave about an inch between each fritter. Allow the fritter to become golden on the bottom, then turn over to repeat on the other side, about 2 minutes on each side. Lower the heat if they start to burn.