The blackening is due to the gelatinization of sugar. Therefore, the oil temperature can't be high. Generally, it's 30% hot, that is, the palm of your hand is placed about five centimeters above the oil level, and you can go to the pot without feeling obvious heat. If you feel unsafe, you can even cool the oil and go to the pot. Keep the fire low until the meatballs float and fry for about a minute. Control the oil in the pan or suck off the surface oil with a napkin.