Tip: You’ll need to make these in batches unless you have a large enough pan. DURING YOUR FIRST BATCH: cut the first fritter open to check for doneness. If the batter is doughy, fry remaining fritters for another minute or two. I found that 3-4 minutes was good for my fritters, but it just depends on how big you make them and how closely you monitor the oil’s temperature. You’ll know exactly how long to cook your remaining batches for after your first batch.