To prepare fruit, submerge oranges in rapidly boiling water
for 3-4 min. Remove and rinse under cold water.
Peel immediately, being careful to remove all white membrane.
For sections, gently separate into natural divisions,
being careful not to break skin. If there are any seeds,
remove by making the smallest slit possible.
Drain on paper towels.
Place 1/3 c. flour in paper or plastic bag.
Carefully add orange sections and shake until well coated;
set aside.

In med. bowl, combine egg yolk, milk, orange juice,
peel, salt, butter and 1/2 c. flour and stir until smooth.
Beat egg white until stiff; fold into batter.
In dutch oven or large saucepan,
heat 1" salad oil to 375° on deep-fat thermometer.
Using tongs, dip orange sections, few at a time,
into batter, letting excess drip off.
Fry until golden brown, 3-5 min. Drain on towels.
Let cool 5 min. before serving.
Sprinkle with conf. sugar. Makes 20.