Crunchy fried gizzards
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Ingredients
Gizzard marinade
- 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
To fry
- 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
Instructions
-
Clean the gizzards very well making sure all the yellow lining is removed. (Most gizzards come with the yellow lining removed.)
-
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).
-
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).
-
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.