Why it Works: Deep-Frying Science
The secret to successfully deep-frying fritters lies in the temperature of the oil. During frying, the water inside the fritter batter quickly heats up, boils and turns to steam. You can actually see small bubbles rising from the surface of the fritters as they fry. The quick exit of water from the fritter stops the oil from entering and your fritters get crisp on the outside rather than soggy. But if the oil is too hot, the outside of the fritter will become too dark before the inside cooks. So make sure the temperature is just right—not too hot or not too cold.