These crunchy fried gizzards are double coated in a wonderful flour and spice mixture making it crunchy and tasty. Do not attempt a taste test!
Meet your new favourite crunchy fried gizzards. I know fried gizzards has lots of fans here and popular at most gatherings and parties. Hey rusty banger university drink up party.
These crunchy fried gizzards is about to steal the show at your next party.
To start with the gizzards, we first steam the gizzards with onion, garlic, ginger and scotch bonnet or petite bell pepper (kpakoshito). No one would care for raw tasting gizzards, we have to get those spices on friend. After steaming, we make a concocted flour mixture of corn flour, regular flour, curry, nutmeg, salt and grounded black pepper.
We beat a large egg in a bowl, dip the gizzards into the flour to coat, dip in the beaten egg and the flour mixture to coat again. Let it rest for some time before we fry.
Do not taste test, it might finish before the party is in.
- 1kg/ 2pounds gizzards
- 1/2 medium onion
- 3 cloves garlic
- 1 tablespoon grated ginger
- Scotch bonnet or petite belle pepper as required
- salt as required
- ½ cup/ 60g flour
- ¼ cup/ 27g corn flour
- 1/2 teaspoon curry powder
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon grounded white pepper optional
- salt and grounded black pepper as required
- 1 large egg beaten
- oil for deep frying
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Clean the gizzards very well making sure all the yellow lining is removed. (Most gizzards come with the yellow lining removed.)
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Blend onion, garlic, ginger and scotch bonnet pepper together. Pour over gizzards and add salt. ( You can marinate overnight or continue to steam the gizzards).
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Pour all the contents of the gizzard into a saucepan and place on fire. Cover and let it steam for 10 to 15 minutes till cooked through. Using a colander, drain the stock from the gizzard and spread it on a tray. (Do not discard gizzard stock, see notes).
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Meanwhile, combine flour, curry, nutmeg, white pepper, salt and black pepper together, set aside. Beat one large egg in a bowl.
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Take a gizzard, dip it into the flour to coat, dip in the egg and dip into the flour again. Put on a plate to rest and for the flour to well coat the gizzard. Do the same for all the gizzards till they are coated in the flour.
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Heat oil in a deep fryer. You can test the oil is hot by placing the back of a wooden ladle in the oil. If the oil bubbles around it, start frying. Put the coated gizzards one at a time into the oil and fry till golden and crunchy. Remove from the oil and drain on tissues. Serve alone or with any dip of choice.
Have you tried this One pot gizzard and rice
