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| Recipe name: Liver Fritter's |
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| Recipe by: Barry Heller, Coatesville, PA |
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| History: My mother made these for me when I grew up. You can do the same with potatoes too, just
substitute potatoes for the liver! I remember my grandmother making them both together. God, they are so good! |
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| Description: A Pennsylvania Dutch Recipe |
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| Preparation time: total 1 hour |
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| Serves: 20 to 40 patty's depending on size |
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Amount/Measure/Ingredient:
1 lbs baby beef liver, de-veined very well and cut in small pieces
1 small onion, 3/4 cup, chopped
2 tbsp. flour
1/2 tbsp. each salt and pepper
1 egg, large
bacon fat...a must for the flavor!
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| Preparation:
In a blender place the egg, onion, salt and pepper, blend well.
Add the cut and de-veined liver and blend well again.
Add the flower and blend so no lumps remain, it should be like a pan cake batter.
Place 2 ounce spoonfuls into hot but not smoking bacon fat in a heavy bottom frying pan. Cook until golden brown on one side, then turn over and repeat on the second side to golden brown, Drain and serve...Please enjoy.
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| Reformatted
from a recipe submitted to Good Cooking © '2003 by Good
Cooking, Inc.
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