Deep fried Chicken Livers and onion fritters with a zingy sauce

I love chicken livers and have tried out many different recipes. But, as I’ve now discovered, if you haven’t tried deep fried chicken livers, you haven’t lived at all! The recipe for the onion fritters was born by accident, but it has grown into an addiction for me!

Serves 4

You’ll need

For the livers
Canola or sunflower oil, for frying
500 g chicken livers, trimmed
1 cup buttermilk
2 cups self-raising flour
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
1 teaspoon chicken stock powder or chicken seasoning

For the onion fritters
1 cup buttermilk
1 cup self-raising flour
3 large onions, finely chopped
1 chopped spring onion
Salt and freshly ground black pepper to taste
Canola or sunflower oil, for frying

This is how you do it

Soak livers in buttermilk for 5 minutes. Combine flour, salt, pepper and chicken stock powder in a small baking dish. Drain livers; dredge each liver in flour mixture, shaking off excess flour; transfer to a plate.

Pour oil to a depth of about 3 – 4 cm into a deep frying pan and heat. Fry the livers in batches until golden brown (about 3 – 4 minutes. (Cover pan with a splatter screen to keep oil from splattering.) Drain the livers of excess oil on a plate lined with kitchen paper.

Now, the fritters.
Mix all the ingredients except for the oil. Heat the oil in a deep frying pan and drop spoonfuls of the batter in the oil. Be careful not to overcrowd the pan. Fry the fritters until golden brown on both sides. Drain on kitchen paper.

For the zingy sauce
(You make a base sauce which you can keep in the fridge for a few days or you can freeze it for longer. You only use 2 – 3 tablespoons of the base sauce mixed with 1 cup yoghurt and/or mayonnaise.)

You’ll need

4 -5 fresh chillies
1 large red pepper
1 large onion, chopped
2 garlic cloves
2 tablespoons water

This is how you do it

Cut the chillies in half and wash out the seeds. Remove the seeds and white parts from the pepper. Purée with the other ingredients in a food processor. To serve, add 2 – 3 tablespoons (or more if you want it stronger) to a cup of yoghurt or mayonnaise or half yoghurt and half mayonnaise. Use as a dipping sauce. You can also use this sauce as a basis when you make chilli con carne. It also gives new life to dreary meatballs.

HINT: If you don’t have buttermilk in your fridge, you can quickly make your own substitute: Pour one tablespoon white vinegar in a measuring cup and fill up the rest with milk to make one standard cup (250 ml) and let it stand for 5 minutes.