Fried beef liver in rice flour
4 servings
40 minutes
Fried beef liver in rice flour is a refined dish of European cuisine that combines the rich flavor of offal with a delicate crispy crust. Historically, liver dishes have been popular in various regions of Europe due to their nutritional value and accessibility. This recipe uses rice flour, which gives the liver lightness and airiness, while truffle oil adds sophistication. Before frying, the liver is soaked in salted water to make it softer and remove any bitterness. Fried in olive oil with garlic, it becomes aromatic and appetizing. Paired with creamy mashed potatoes and fresh parsley, this dish is perfect for both a cozy home dinner and a festive feast.
1
Prepare all the ingredients.
2
Dissolve sea salt in water and soak the liver in it for 20 minutes.
- Water: 1 l
- Sea salt: 20 g
- Beef liver: 600 g
3
Cut the soaked liver into portion-sized pieces.
4
Beat the egg yolks slightly with a fork or whisk.
- Egg yolk: 4 pieces
5
Dip the liver in the yolks to coat it.
- Beef liver: 600 g
- Egg yolk: 4 pieces
6
Add salt and pepper to the rice flour, mix, and coat the pieces of liver in it.
- Rice flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
7
Dip the liver in the yolks again and coat it in rice flour once more.
- Beef liver: 600 g
- Egg yolk: 4 pieces
- Rice flour: 100 g
8
Heat olive oil in a pan over medium heat and sauté a clove of garlic for 2 minutes.
- Olive oil: 50 ml
- Garlic: 1 clove
9
Remove the garlic from the pan and fry the liver until golden brown on both sides.
- Beef liver: 600 g
10
Serve fried liver with mashed potatoes, truffle oil, and parsley.
- Mashed potatoes: 600 g
- Truffle oil: to taste
- Parsley: to taste