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Fried Lamb Fries (Breaded Lamb Testicles)

Try your hand at a real delicacy! Done right, it's genuinely delicious. Breaded and fried lamb fries are a true delicacy. They aren't hard to make, but it's important that they're fresh and from a young animal. Either way, soak them in milk first — this step helps draw out any off odors or flavors. Prepared this way, they make a great appetizer; served with a side of potatoes, grains, pasta, or roasted vegetables, they turn into an excellent main course.

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Fried lamb eggs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 8 g
Fats 47 % 14 g
Carbohydrates 27 % 8 g
192 kcal
GI: 25 / 0 / 75
  • The lamb fries should be fresh (the fresher the better) and from a young animal. Wash them well and place them in the bottom of a large bowl. Pour in the milk and let them soak for three hours. When the time's up, rinse them again, pat them dry with paper towels, and peel off the outer membrane. Then slice them as thinly as you possibly can. Transfer the slices to a bowl and sprinkle with salt, ground black pepper, herb blend, and nutmeg, tossing well with your hands to coat. Set up three separate bowls: one with the flour (sifted first); one with a lightly beaten egg; and one with the breadcrumbs (medium-coarse work best — not powder-fine). Heat a skillet with vegetable oil over high heat. Once the oil is hot, bread the slices: dredge each one first in flour, then in the beaten egg, and finally in the breadcrumbs, coating generously. Lower the breaded slices into the hot oil and fry on both sides for a few minutes, until beautifully golden — 3–4 minutes is plenty. Transfer the finished pieces to a layer of paper towels to drain off the excess oil. Serve with a vegetable salad and fresh herbs, or with a side of potatoes, grains, or pasta. You can also garnish the finished dish with lemon wedges. Enjoy — and happy cooking experiments!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Lamb eggs - 230  kcal/100g

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