Fried Lamb Kidneys
An intriguing appetizer — you have to try it! Lamb kidneys? Yes, exactly! Fried with onion and a splash of brandy, they'll win you over with their uniquely tender flavor.
Margot
Recipe author
Fried Lamb Kidneys
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 %
8 g
Fats 32 %
7 g
Carbohydrates 32 %
7 g
137 kcal
GI:
43
/
0
/
57
- Trim the kidneys of membranes and excess fat, rinse them under running water, and slice them into thin rounds. Put them in a bowl, cover with cold water, and let them soak for half an hour. Cut the vegetables (onion and celery) into thin strips and add them to a skillet with preheated vegetable oil. Add a little of the trimmed fat as well, rinsing it well first. Fry everything together for about 1 minute. Lift the kidneys out of the water and pat them dry on a paper towel, or set them in a sieve to let the excess water drain. Dredge each piece in flour and add it to the skillet with the rest of the ingredients. Stir and cook for 4–5 minutes. Finely chop the chili with a sharp knife, and do the same with the garlic. Add them to the kidneys and pour in the brandy. Add salt last and cook for another 2–3 minutes. Serve the lamb kidneys hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 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
- Ordinary cognac 'three stars' - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chili pepper - 40 kcal/100g
- Celery root - 32 kcal/100g
- Lamb kidneys - 77 kcal/100g
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