Place all of the ingredients except the vegetable oil in a large bowl. Stir until well-combined (the mixture should be thick).
In a large skillet (I use a 12-inch nonstick skillet), heat the vegetable oil over medium heat until hot.
Using a ¼-cup measuring cup for each fritter, carefully drop the batter into the hot oil. As you put the batter in the pan, lightly press it down with the bottom of the measuring cup or a spoon to flatten it out just a bit. You should be able to fit 4 to 6 fritters in a 12-inch pan depending on how much you flatten them out. I make mine about 2½ to 3 inches and can fit 4 without overcrowding the pan.
Fry until golden brown on the bottom, 1 to 2 minutes. Keep an eye on the heat and turn it down if needed.
Carefully flip the fritters and fry on the other side until golden brown, another 1 to 2 minutes.
Remove the fritters from the pan and place on a tray or baking sheet lined with paper towels. Lightly sprinkle with salt, if desired.
Repeat the process with the remaining batter, adding a little more oil to the pan if needed.