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
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
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.
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
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