Turkey liver in batter
Description
The recipe won't take much time. To keep the liver tender, do not salt it when raw—just enough salt in the batter will suffice. The batter should have the consistency of pancake batter; otherwise, it won't stick to the liver. Along with herbs, you can add your favorite spices to the batter. Just be careful not to overdo it, so they don't overpower the liver's flavor. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking turkey liver in batter. Rinse the liver and dry it.
- 2
Step 2
Break the eggs into a bowl and beat. Add the mustard to the eggs.
- 3
Step 3
Add sour cream to the bowl and mix until smooth.
- 4
Step 4
Pour the milk into a bowl.
- 5
Step 5
Add the dried herbs; I used a mixture of parsley and dill. Salt to taste and mix everything well.
- 6
Step 6
Sift the flour into a bowl through a fine sieve.
- 7
Step 7
Mix everything thoroughly to avoid lumps.
- 8
Step 8
Cut the turkey liver slightly, as if opening it up.
- 9
Step 9
Place the liver between two sheets of plastic wrap and gently, without tearing it, pound it, then season the liver with pepper.
- 10
Step 10
Pour vegetable oil into a frying pan and heat over medium heat. Place the liver into the batter, making sure it is completely coated.
- 11
Step 11
Place the liver in batter into hot oil and fry on both sides until cooked through and golden brown. This will take approximately 3-4 minutes per side.
- 12
Step 12
Transfer the cooked liver to a paper towel to remove excess oil.
- 13
Step 13
Can be served.