Chicken Liver Fritters

Cooking method

1. Step 1:

   

   How do you make chicken liver fritters? First, gather your ingredients.

2. Step 2:

   

   Rinse the liver and pat it dry with a paper towel to remove excess moisture — or just set it in a sieve to drain. Trim away all the veins and anything else you don't want.

3. Step 3:

   

   Use one large onion or two small ones. The onion adds moisture, so don't worry — you won't overdo it. Peel the onion and cut it into small pieces.

4. Step 4:

   

   Wash the eggs.

5. Step 5:

   

   Rinse the parsley and shake off the excess water.

6. Step 6:

   

   Now for the grinding. I recommend doing it all in a blender — it breaks everything down more finely. If you don't have one, a meat grinder works too, but keep in mind you'll get some larger pieces. Add all the prepped ingredients to the blender and blend until smooth.

7. Step 7:

   

   Pour the "batter" into a bowl and season with salt and pepper to taste. Add the semolina and stir well. Let it sit for 20 minutes so the semolina can swell. Some people add flour — I'm not a fan, for whatever reason, but everyone has their preferences. And a note on baking soda: I don't use it. I like these fritters tender and soft. The amounts here are tried and true — this is the sweet spot. The batter is on the loose side, which is just how we like it: thin, delicate fritters.

8. Step 8:

   

   Pour the vegetable oil into a skillet, heat it up, and spoon in the batter. The fritters cook quickly. As soon as you see the edges set and change color, flip them carefully.

9. Step 9:

   

   Fry on the other side until cooked through.

10. Step 10:

    

    And here are these wonderful, savory chicken liver fritters.

11. Step 11:

    

    Set the table and call everyone to eat! Fresh vegetables pair beautifully with these liver fritters. For a sauce, I use plain unsweetened yogurt stirred together with dried herbs — really fragrant and fresh! Enjoy, and bon appétit!