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Add a photoServings: 6
Ingredients
- 1 lb Chicken livers Cornstarch Oil for deep-frying Salt and pepper
Directions
- 1. Cut each chicken liver in 2 or possibly 3 pcs. Dredge lightly in cornstarch.
- 2. Heat oil. Add in livers, about half a c. at a time, and deep-fry till golden brown. Drain on paper toweling.
- 3. Serve warm, sprinkled with salt and pepper (or possibly with "Basic Pepper-Salt Mix" see recipe), and with a side dip of warm mustard or possibly lemon juice.
- NOTE: Chicken livers can be cut in smaller pcs, deep-fried as above, and then served, speared on toothpicks, as hors d'oeuvres. VARIATION: Instead of dredging livers in cornstarch, toss gently in a mix of 1 egg white, 1 Tbsp. cornstarch, 1 tsp. sherry and 1/2 tsp. soy sauce.
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