So I’m going on record here that I didn’t really know how thick the batter should be so I basically treated this as a recipe for lettuce fritters. My advice is to chop up the lettuce into fairly small pieces. My mixture was in no way forming into balls - so I simply dropped spoonfuls of the batter into the hot oil - like you would for fritters. It fried up okay and the flavor was … meh, but they were quite greasy. We dipped ours in sweet chili sauce - which was pretty good.