Thanks, guys and gals.
I was thinking that it would be really great if I somehow coated the orange wedges, or slices maybe, in a dark brown sugar, before the batter, it would glaze as it fried. Just a thought. I never professed to be a master chef. (but I was a Master Sergeant!)
I just have to fight the temptation to do the southern thing and dip them in cornmeal.
