In a bowl stir together flour, sugar, baking powder, lemon peel, and salt. Using a pastry blender, cut in shortening until flour mixture resembles fine crumbs. Stir in dried fruit. Make a well in center of flour mixture.
In another bowl combine milk and eggs. Add to flour mixture all at once. Stir just until dough clings together.
On a floured surface knead dough about 2 minutes or until smooth. Divide dough in 24 portions; shape each portion in a ball. Cover; let rest for 20 minutes.
In a 10-inch skillet pour cooking oil to a depth of 3/4 inch; heat to 375 degrees F. (Submerge end of thermometer in hot oil.) Meanwhile, on lightly floured surface roll each ball in a 4-inch circle.
Fry dough circles, 2 or 3 at a time, in hot oil for 2 to 3 minutes or until golden, turning once. Drain on paper towels. Serve warm or at room temperature with Orange Dipping Sauce. Makes 24 fritters.
Orange Dipping Sauce
In a saucepan combine granulated sugar, brown sugar, orange peel, orange juice, and honey. Bring to boiling; reduce heat. Boil gently, without stirring, for 5 to 8 minutes or until mixture measures 1 cup.