Main Dishes

Calf's Liver With Onion Fritters

  • 1 1/4 pounds Calf's liver sliced 1/3-inch thick
  • ~ Salad oil
  • 1 1/2 cups Onion, sliced in rings
  • ~ Flour
  • 2 teaspoon Baking powder
  • ~ Salt & pepper
  • 2 Eggs, well beaten
  • 1/2 cup Milk
  • 1 tablespoon Parsley finely chopped
  • 1/4 Butter
  • ~ Juice of 1/2 lemon

    • Pour 3 tablespoons oil into saucepan. Add onion and saute until just barely tender, not brown. Set aside. Sift together 1-1/2 cups flour, baking powder and 1/2 teaspoon salt. Pour eggs and milk into mixing bowl. Add onion, parsley andsifted dry ingredients. Stir only until a batter is formed. It should not be too smooth. Heat 1/2-inch oil in skillet until it shows wisp of smoke. Drop batter by large spoonfuls into skillet. Brown fritters on both sides and keep in a warm place.

    Sprinkle liver with salt and pepper. Dip in flour, patting off excess. Heat 1/4-inch oil in skillet andsauté liver 2 to 3 minutes on each side. Avoid overcooking. After liver is removed from skillet, wipe pan clean and add butter and lemon juice to skillet. Heat butter until it sizzles. Pour over liver on serving plates or platter. Line up fritters alongside liver.

    Makes 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!