Lambs' Trotters, Fried

Ingredients

• 6 lambs' trotters
• Salt and pepper
• Salt and pepper
• Butter or fat
• 1 tablespoon onion juice
• 1 garlic clove, minced
• 2 tablespoons vinegar
• Bread crumbs
• 2 eggs, beaten
• Deep fat for frying
• Parsley sprigs
• Tomato sauce

Method

1. 1

   Cook trotters in salted water until ready to fall from bones.

2. 2

   Drain and remove bones, keeping trotters shapely.

3. 3

   Melt butter in a frying pan, add onion juice and garlic, and simmer.

4. 4

   Add vinegar and trotters, sprinkle with pepper, and simmer for 5-10 minutes.

5. 5

   Drain, press into original shapes, dip in bread crumbs, then in beaten egg, and then in crumbs.

6. 6

   Fry in deep fat and drain on absorbent paper.

7. 7

   Fry parsley sprigs for garnish.

8. 8

   Serve hot with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 104. The excerpt below is the record exactly as published.

LAMBS' TROTTERS, FRIED (Fritura de Maos de Carneiro) 6 lambs' trotters Salt and pepper Butter or fat 1 tablespoon onion juice 1 garlic clove, minced 2 tablespoons vinegar Bread crumbs 2 eggs, beaten Deep fat for frying Parsley sprigs Tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.