Take each portion and roll between the palms of your hands. The blobs of batter will be sticky and begin to look “spikey” as you shape them into either balls or oblongs. As each ball is shaped, very carefully let it fall into the hot oil, being careful not to splash or get it on your fingers. Using a slotted spoon, remove the cherubs from the oil when they begin to brown but are still showing pink through the crust. Drain on a rack or paper towel.