CRIADILLAS RECIPE (CALF OR BULL TESTICLE FRIES)
Popular in bullfighting countries such as Argentina, Spain and Mexico, bull testicle fries are eaten as a sign of victory. Also popular in the US known as Rocky Mountain Oysters.
Provided by Travel Food Atlas
Time 40m
Number Of Ingredients 9
Steps:
- Filet the criadillas using a sharp knife. Remove the skin and cut each testicle into 4, length-ways.
- Bring a salted large pot of water to the boil and place the criadillas into the pot. Cover and leave to simmer for 10 minutes.
- Whilst your criadillas are cooking, in a separate bowl combine the breadcrumbs with garlic, thyme, cayenne pepper, salt and black pepper and mix well.
- Remove the criadillas from the pan and pat dry, leaving for around 5 minutes.
- Fill a frying pan with enough oil to shallow fry and pre-heat.
- Crack an egg in to a separate bowl and whisk briefly. Now dip each of your criadillas into the egg and then into the breadcrumb mix.
- Once they are all coated, pop them into the frying pan for around 3 minutes or until they float to the surface.
- Take them out of the pan and serve with salsa.
- Enjoy!
Nutrition Facts : Calories 503 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 1279 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 55 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 793 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CRIADILLAS - BULL FRIES
The testicles of Spanish fighting bulls are prized because they are thought to confer bravery and masculinity. Small portions are served as tapas. As this is not a commonly available product, you may need to ask your butcher to order them for you.
Provided by Molly53
Categories Beef Organ Meats
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove the membrane from the outside of the testicles.
- Bring a pan of water to the boil with the next four ingredients.
- Simmer meat for ten minutes; remove from liquid and pat dry.
- Slice into 1/4 inch slices.
- Combine the breadcrumbs and seasonings.
- Preheat oil to 350F in a frying pan.
- Dip slices in beaten egg followed by a dip into seasoned breadcrumbs.
- Fry until golden brown and serve immediately.
Nutrition Facts : Calories 46.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 939.1, Carbohydrate 5.3, Fiber 0.4, Sugar 0.7, Protein 2.5
CRIADILLAS REBOZADAS - BATTERED BULL FRIES
A famous Andalucian recipe pronounced cree-a-DEE-ahs. Serve these crispy, golden gems with lemon wedges. Small portions may be served as tapas. Cooking time is approximate.
Provided by Molly53
Categories Beef Organ Meats
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the fries and soak in acidulated water (water with lemon juice added) for an hour to remove the blood.
- Remove from water; remove and discard the surrounding membrane and drizzle with lemon juice.
- Place in a metal sieve or colander; scald in a pan of boiling water briefly (about half a minute), then remove and dry.
- Slice the fries into 1/4" fillets and season to taste with salt and pepper.
- Coat the fries in flour; then dip in egg and finally roll in breadcrumbs.
- Preheat oil to 375F and cook fries in hot oil until golden brown.
- Serve immediately.
Nutrition Facts : Calories 29.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 19.1, Carbohydrate 5.9, Fiber 2.5, Sugar 0.1, Protein 2.2
RALLY'S FRENCH FRIES (COPYCAT)
ok these are quite yummy & took me back to my childhood--thought somebody else out there might wanna go back in time too--lol
Provided by Miss_Cooks_Alot
Categories Vegetable
Time 15m
Yield 1 platter full
Number Of Ingredients 8
Steps:
- Prepare batter.
- Combine seasoning mixture and store in a tightly covered container.
- Allow 1 teaspoons seasoning for each cup of prepared batter.
- POTATOES- Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes.
- Coat the floured French fries evenly in the batter and fry in small portions at a time in 385 oil at least 2" deep in an electric fry pan.
- Turn fries once to brown evenly.
- Remove with tongs to drain on paper towel lined plate.
- Serve at once.
- **The batter can be repeated as needed to coat the frozen fries.
- **Recipe is easily doubled or however much you want to make.
- FOR FAJITA FRIES-Add 1/2 ts ground cumin in each cup of prepared batter that includes the seasoning mix given above.
Nutrition Facts : Calories 1876.2, Fat 40.7, SaturatedFat 8, Cholesterol 27.3, Sodium 5063.3, Carbohydrate 339, Fiber 27.6, Sugar 2.3, Protein 36.8
BATTERED FRENCH FRIES
Whoa... I would have never thought of battering french fries. These are delicious and a bit indulgent! The spices in the coating are yummy. Definitely a tasty way to serve fries.
Provided by Maria Shinzai
Categories Other Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. Slice potatoes into french fries, and place into cold water so they won't turn brown while you prepare the oil.
- 2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- 3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
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