Pat, frying in shortening is a baking tradition that's been passed down from older generations. Some people prefer using this method for the flavor and texture it creates. However, unless you're planning to fry in the oil multiple times, shortening provides no real benefit. It's also a lot more pricey to fill your fryer with shortening, so we tend to use peanut or canola oil. To prevent a greasy texture, make sure your oil has reached 350°F and drain well on paper towels to wick away any excess oil. Rotating them halfway through cooling can help too. Good luck! Kye@KAF

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