| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Main dish | 4 | Servings | |
INGREDIENTS
| 2 | lb | Turtle, cut in 2-4" pieces |
| 1/2 | c | Vinegar |
| 1 | t | Salt |
| 1/2 | c | Flour, all-purpose |
| 1/4 | c | Milk, plus |
| 1 | T | Milk |
| 2 | Eggs, separated | |
| 2 | t | Olive oil, or veg. oil |
| 1/8 | t | Salt |
| Vegetable oil |
INSTRUCTIONS
Combine turtle, vinegar, and 1 teaspoon salt. Cover with water; simmer 1 hour or until tender. Drain and set aside. Combine flour, milk, egg yolks, olive oil, and 1/8 teaspoon salt; mix well. Beat egg whites until stiff; fold into batter. Dip turtle pieces into batter; fry unti golden brown in deep oil heated to 375 degrees. Drain well on paper towels. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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