Criadillas Rebozadas Battered Bull Fries Recipes

CRIADILLAS RECIPE (CALF OR BULL TESTICLE FRIES)

Steps:

• Filet the criadillas using a sharp knife. Remove the skin and cut each testicle into 4, length-ways.
• Bring a salted large pot of water to the boil and place the criadillas into the pot. Cover and leave to simmer for 10 minutes.
• Whilst your criadillas are cooking, in a separate bowl combine the breadcrumbs with garlic, thyme, cayenne pepper, salt and black pepper and mix well.
• Remove the criadillas from the pan and pat dry, leaving for around 5 minutes.
• Fill a frying pan with enough oil to shallow fry and pre-heat.
• Crack an egg in to a separate bowl and whisk briefly. Now dip each of your criadillas into the egg and then into the breadcrumb mix.
• Once they are all coated, pop them into the frying pan for around 3 minutes or until they float to the surface.
• Take them out of the pan and serve with salsa.
• Enjoy!

CRIADILLAS - BULL FRIES

Steps:

• Remove the membrane from the outside of the testicles.
• Bring a pan of water to the boil with the next four ingredients.
• Simmer meat for ten minutes; remove from liquid and pat dry.
• Slice into 1/4 inch slices.
• Combine the breadcrumbs and seasonings.
• Preheat oil to 350F in a frying pan.
• Dip slices in beaten egg followed by a dip into seasoned breadcrumbs.
• Fry until golden brown and serve immediately.

CRIADILLAS REBOZADAS - BATTERED BULL FRIES

Steps:

• Rinse the fries and soak in acidulated water (water with lemon juice added) for an hour to remove the blood.
• Remove from water; remove and discard the surrounding membrane and drizzle with lemon juice.
• Place in a metal sieve or colander; scald in a pan of boiling water briefly (about half a minute), then remove and dry.
• Slice the fries into 1/4" fillets and season to taste with salt and pepper.
• Coat the fries in flour; then dip in egg and finally roll in breadcrumbs.
• Preheat oil to 375F and cook fries in hot oil until golden brown.
• Serve immediately.

BEER-BATTERED FRIES

Steps:

• Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
• In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
• Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
• Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

CHEF JOHN'S COTTAGE FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
• Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
• Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.