There are two reasons that this might be the case, the first is that your oil may be too hot. If you have a thermometer, the oil temperature should be 350ºF/180ºC. But if you don’t own one, check the temperature by pressing the end of a wooden spoon against the bottom of the pan. The oil should bubble and fizz. If your oil is at the right temperature, then you might be making the Frittelle too big. A teaspoon scoop is perfect.