| 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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