Fried Turkey Liver with Mashed Potatoes

Last Updated on August 5, 2024

Chicken liver sliced, battered, salted and seasoned with pepper, wrapped in classic triple wrap, fried in lard until golden brown, served with mashed potatoes.

Ingredients:

Rule for 4 servings: 500-600 g of chilled turkey liver about 10 tbsp breadcrumbs about 6 tbsp smooth flour 2 tablespoons milk 2 pieces of egg pepper salt lard for frying For mashed potatoes: 1 kg of potatoes 3 heaping teaspoons salt 2 tbsp butter 1 cup 12% cooking cream 1 cup (the one from the cream) of milk water salt Other: butter for topping chopped parsley

Procedure:

Blanch the liver, clean it, wash it and dry it thoroughly with a paper towel

Slice it into slices about 2 cm high, lightly chop it (in a microtene bag), salt and pepper it (don’t worry about the salt, the liver won’t harden, tried!)

Plate in plain flour, in eggs mixed with milk and finally coat in breadcrumbs and press thoroughly

Fry slowly on both sides in hot lard

Serve individual portions with mashed potatoes topped with a little butter and garnished with chopped parsley.

Preparation of mashed potatoes:

Cook the potatoes in salted water until tender, drain the water, add butter and mash with a potato masher

Gradually add the hot cream mixed with the milk and whisk thoroughly with a hand whisk on the lowest speed, keeping the pot with the potatoes on a low heat (the amount of milk and cream is not indicative, depending on whether you like the mash thinner or thicker).

Note:

Photo and text by Naďa Indruchová

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