Tip enough oil into a deep sided heavy based pot and heat up to a moderately hot temperature (175C) Once the oil is ready (test drop of dough floats to the top of the oil,  or a piece of white bread browns in 60 seconds) using a soup spoon, place 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 175C. It is always a good idea to test one to ensure it comes out like you are expecting.