Fried Calf Kidneys
⏳ Time
20 minutes + 4 hours
🥕 Ingredients
7
🍽️ Servings
4
Description
The key to frying calf kidneys is to eliminate the distinctive odor associated with this organ meat. To do this, the kidneys need to be soaked, which will take up most of the time, while the actual frying will take no more than twenty minutes. When serving, drizzle the kidneys with lemon juice and sprinkle with parsley.
Ingredients
- Veal Kidneys - 21.2 oz
- Ghee - 1.4 oz
- Onion - 1 head
- Lemon - ½ pieces
- Parsley - 0.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Remove all membranes, ureters, tubes, and excess fat from the kidneys.
Step 3
Rinse thoroughly with cold water, then place in any container and cover with cold water. After an hour, drain the water, add fresh water, and let it sit for another hour. Repeat this process two more times. This will help eliminate the specific odor of the ingredient.
Step 4
Slice the buds crosswise into pieces about 1 cm thick.
Step 5
Slice the onion into half rings.
Step 6
Chop the parsley.
Step 7
Heat clarified butter in a skillet.
Step 8
Sauté the onion until golden brown.
Step 9
Then add the buds, season with salt and pepper, and sauté them, stirring constantly, until cooked through.
Step 10
Remove the skillet from the heat.
Step 11
Drizzle the buds with lemon juice and sprinkle with chopped parsley.
Step 12
Serve immediately.
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