1 Batter II, III, IV, or V (prepared separately, per cookbook)
Instructions
1. Peel the 2 oranges and separate them into individual sections.
2. Make a small opening in each section just large enough to allow the seeds to be pushed out and removed.
3. Prepare your chosen frying batter (Batter II, III, IV, or V from Farmer's cookbook) according to its recipe.
4. One at a time, dip each orange section into the batter, allowing the excess to drip off, until fully coated.
5. Heat frying fat (lard or neutral oil) in a cast-iron skillet or heavy-bottomed saucepan to approximately 375°F (190°C) — a cube of bread should brown in about 40 seconds.
6. Fry the coated sections in batches, without crowding, for 2–3 minutes per side, until the batter is deep golden brown, crisp to the touch, and the fritters float freely in the fat.
7. Remove with a slotted spoon and drain on a wire rack or paper. Serve immediately while hot.
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