to a plate as done.
using a metal slotted spoon, lower balls into oil. fry in 2 batches until deep golden brown, about 5 minutes per batch, making sure oil temperature returns to 350° between batches. drain on paper towels and sprinkle with salt.
make ahead: through step 5, up to 2 days, chilled; through step 6, up to 1 day, chilled; through step 8, up to 1 day, chilled. 