| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cajun | Organ, Meats/, Roadkill | 4 | Servings |
INGREDIENTS
| 2 | lb | Chitterlings |
| 1 | ts | Garlic, minced |
| 1 | Fresh cayenne pepper (or grnd. to taste), chopped | |
| 1 | Egg, beaten | |
| 1 | tb | Water |
| Cracker crumbs | ||
| Oil for frying |
INSTRUCTIONS
Wash chitterlings thoroughly and cover with boiling salted water; add garlic and cayenne pepper and cook until tender, about 2 hours. Drain chitterlings and cut into two-inch pieces; dip each piece into egg beaten with water and then into cracker crumbs. Fry in hot oil at 375-deg. F. until brown; drain on paper towels. NOTES : ISBN:0-935619-00-3 Posted to CHILE-HEADS DIGEST V3 #187 Recipe by: frm. Cajun Cuisine (Beau Bayou Publishing Company, 1985) From: Inagaddadavida <rael@ebicom.net> Date: Sat, 14 Dec 1996 17:11:37 -0600
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