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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 10 | pounds | Chitlins |
Chitlins
Chitlins, or chitterlings, are the small intestines of pigs. They are washed and soaked, cleaned and pulled, then cooked for hours until they are tender.
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They're often used in Southern cuisine, and enjoyed in |
|
| 4 | tablespoons | Vinegar |
Vinegar
5% table vinegar is a common, versatile vinegar with a mild acidic taste used in cooking, cleaning, and preserving. It lasts indefinitely if stored properly and is found in the condiment aisle in
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|
|
| 2 | tablespoons | Salt » +1/2 teaspoon |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 3/4 | cup | Milk |
Milk
Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink.
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Milk's shelf life varies; refrigerated, it |
|
| 1 | large | Egg |
Egg
Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor.
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Eggs are nutritious, |
|
| 3/4 | cup | All-purpose Flour |
All-purpose Flour
All-purpose flour, pronounced 'awl-PUR-puhs flour' is a staple in baking and cooking. It's a flexible ingredient made from wheat that has been milled to remove the bran and germ, leaving behind the endosperm
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|
|
| 1/2 | teaspoon | Baking Powder |
Baking Powder
Baking powder is a leavening agent used in baking to make doughs and batters rise. It belongs to the chemical leavening agent family. It's used to help baked goods rise and become fluffy.
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It's |
|
| 1 | part | Vegetable Oil » for deep frying |
Vegetable Oil
Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 3 Hours | 30 Minutes | 3 hours 30 minutes |
Directions:
Heat oil to 375°F / 190°C / Gas Mark 5
1. Cut open the chitterlings, scrape off and discard the fat.
2. Wash thoroughly, until the water runs clear.
3. Place them in a pot, add vinegar and 2 tablespoons of salt.
4. Cover and simmer for about 3 hours, until tender.
5. Drain, cool, and cut into finger-length pieces. Set aside.
6. In a bowl; mix milk and egg together.
7. Add flour and baking powder and the remaining 1/2 teaspoon salt to make a batter.
8. Stir until a smooth consistency is reached.
9. Dip chitterlings in the batter.
10. Fry in very hot, 375°F oil until golden brown.
Submitted by Benji M. | December 31st, 2023 See all of Benji M.'s Recipes.
Filed Under:
Tested and True
If your honey has crystallized or is too thick, place the honey container in a bowl of warm water for a few minutes to loosen it up without losing its natural properties. This gentle method returns honey to its smooth texture, making it easy to pour or spread and enjoy.
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