A link to %this page% was e-mailed
In a large, heavy-bottomed pan over a medium flame, slowly heat at least 4-inches of extra-virgin olive oil. Before the oil reaches the smoking point, form the fritters by dropping scant tablespoonfuls of the batter into the bubbling oil. Cook the fritters until golden, then turn, and cook the other side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining fritter batter.
Dust with confectioners' sugar and serve.