Crisco shortening or Crisco oil for deep frying
1 (16 or 17 oz.) can unpeeled apricot halves, well drained
1 egg, lightly beaten
2/3 c. milk
1 tbsp. Crisco shortening, melted
1 c. all-purpose flour
1 3/4 tbsp. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
Confectioners' sugar

Place apricots on paper towels. Pat dry. Heat 2 to 3 inches Crisco shortening or Crisco oil to 365 degrees in deep fryer or deep saucepan.

Combine egg and milk in large bowl. Stir in 1 tablespoon melted shortening.

Combine flour, granulated sugar, baking powder and salt. Add to egg mixture. Stir just until dry ingredients are moistened.

Dip apricots in batter. Drain off excess. Fry, a few at a time, in shortening or oil. Fry about 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Roll in confectioners' sugar. Serve warm. 6 to 8 servings.

TIP: Be sure the apricots are well drained, as the juice will dilute the batter.