Bring lard to frying temperature in a large frying pan (just before smoking), then turn down to low heat.
Use a sieve with large holes; little by little drip the batter through the holes into the frying pan, making sure the drops do not fall on top of each other but rather next to each other.
Immediately move the “peas” with a wooden fork or spatula with a long blade to prevent sticking. Separate them if they clump together. Turn them till they are light brown, then remove with a slotted spoon onto heavy paper toweling.