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For breakfast
Liver pork liver pancakes

Pork Liver Fritters

Wholesome, simple, and perfect for dinner or as a main dish for the whole family! These pork liver fritters are easy and fuss-free to make. They come out golden, fluffy, and so appetizing that even people who don't care for liver will happily eat them.

hallen-bunny

Recipe author

Composition / ingredients

Servings:

Pork liver

600

Milk

Onion

Flour

Semolina

Sour cream (can be replaced with mayonnaise)

Baking soda

0.3

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 13 g

Fats 32 % 9 g

Carbohydrates 21 % 6 g

142 kcal

GI: 67 / 17 / 17

Cooking method

Step 1:

How do you make pork liver fritters? Gather your ingredients. If the liver was frozen, thaw it by moving it from the freezer to the bottom shelf of the fridge. You'll need the milk for soaking the liver, so plan to do that ahead of time — an hour or two before you cook. You can use mayonnaise in place of the sour cream.
Step 2:

Pork liver can be a bit bitter, and soaking it in milk takes care of that. Rinse the liver well and cut out any visible veins or membranes. Cut it into pieces and pour a cup of milk over it. Let it soak for at least half an hour — an hour or two is better. Then lift it out of the milk and pat it dry with paper towels.
Step 3:

Peel the onion and cut it into small pieces. Grind the liver together with the onion in a blender or food processor. My blender's chopping bowl is small, so I did it in a few batches, transferring the liver mixture into one large bowl.
Step 4:

Add a tablespoon each of flour, semolina, and sour cream to the ground liver and onion. Add the salt and baking soda too. Mix well.
Step 5:

Let the liver mixture rest for half an hour so the semolina swells properly.
Step 6:

Give the rested liver mixture another good stir. Heat a skillet over medium heat and add the vegetable oil. Spoon the batter onto the hot pan to form fritters. Fry over low heat on both sides until golden brown. Transfer the finished fritters to a paper towel to blot off the excess oil. Serve with sour cream and any side dish you like. Enjoy!

These liver fritters are also great served with a garlic sauce and a sauté of onion and carrot. Pork liver is a little bitter, which is why some people avoid it — but it's more tender than beef liver, with fewer membranes, vessels, and veins. It also cooks much faster and costs less. Pork liver is very good for you, especially if your hemoglobin is low, since it's rich in iron. It also contains folic acid, which is important for pregnant women.
Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish.
Use a high-smoke-point oil for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils generally have a low smoke point, while refined oils hold up to heat much better. For frying, roasting, or grilling, reach for a refined oil such as sunflower, olive, or grapeseed.
Here's an easy way to tell whether the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to fry.