Heat oil on medium low to low. Heat in a deep pot/sauce pan or fry pan.

Meanwhile, mix the ingredients together, including the butter**. (The butter is a recent update--I discovered it adds more flavor and moisture.)

If the batter seems too runny, add coconut flour in 1 teaspoon increments--allow batter to rest for about 5 minutes before adding anymore coconut flour, if needed.

Test the oil by dropping a tiny amount of batter in the oil--it's ready when the batter sizzles and starts to turn brown.

Scoop a heaping tablespoon of the batter into your hands then flatten it between the palms of your hands.

Slowly drop into the hot oil. Fry one at a time for approx. 30 seconds to1 minute per side, or until each side is a golden brown. Keep a close watch on these! They brown quicker than you can blink your eyes! (Note: if the first one gets too dark too fast, turn the heat down a little and allow the oil to reduce in temp. before frying anymore.)

Remove from the oil with tongs or a slotted spoon, drain on paper towels, then rest in the coating mixture and spoon coating over entire fritter. (Be careful! These will be HOT!)

Allow to cool on a plate covered with paper towels.