Edirne-Style Fried Livers
- 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
- 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.