Edirne-Style Fried Livers

fromTopatoДарт Вейдър4119871
"An unmatched delicious dish - both easy and really quick, not to even mention the taste."
Preparation15 min.
Cooking10 min.
Тotal25 min.
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  • livers - 2 lb (1 kg) (lamb or veal)
  • flour - a mixture of 1 1/5 cups (300 g) wheat flour and 2/3 cup (150 g) corn flour for rolling in
  • oil - for frying
  • salt
  • black pepper


Clean the livers thoroughly from any membranes and tendons, cut them lengthwise into very thin strips.

Mix both types of flour in a bowl. Add salt and black pepper to taste.

Drain the livers, roll them well in the flour on all sides, then put in a colander and shake off the excess flour.

Heat a generous amount of oil in a deep pan and braise until ready.

Drain the ready livers onto paper towels and serve with a fresh salad of tomatoes, roast peppers and garnish with chili peppers.

Enjoy!find similar recipes here

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