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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
Peel eggs effortlessly with this simple hack: start by adding eggs to boiling water. Once cooked, immediately transfer them to an ice bath. This process not only allows for easy peeling but also yields perfectly cooked eggs, saving time and frustration.
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