Rocky mountain oysters recipe
Rocky Mountain Oysters
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Long a comfort food for hungry cowboys throughout the West, Rocky Mountain Oysters (a.k.a. “cowboy caviar,” or “Montana tendergroins”) were ushered into the modern world when a northern Colorado saloon owner began deep-frying them for his customers. Try it yourself, if you dare.
Ready in: 1 hour 30 mins
- 2 pounds fresh calf testicles
- Salt and pepper
- 2 tablespoons white vinegar or lemon juice
- 1 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (or to taste)
- 2 cups milk or red wine
- 1 cup cornmeal
- Vegetable oil, for frying
- Hot sauce
Prep: 20 mins | Cook: 10 mins | Extra time: 1 hour, soaking
1. The “oysters” will come in tough skin pockets. Slice through the pockets and remove the testicles. (Discard skin pockets.)
2. Fill a large bowl with water and add a few tablespoons of salt. Stir to dissolve, then add the meat. Soak for 1 hour, then drain.
3. Fill a saucepan with water and the vinegar. Set over high heat.
4. When water comes to a boil, add meat to the saucepan. Cook for 5 minutes, then drain.
5. Cut the soaked and boiled meat into slices about 1/4-inch thick.
6. Prepare dredging stations: flour, garlic powder, cayenne, and salt and pepper to taste in one shallow pie pan, milk in a second pie pan, and cornmeal in a third.
7. Fill a deep fryer with vegetable oil and bring to 365 degrees F, according to manufacturer’s instructions. Add a few drops of hot sauce.
8. Dip slices in flour mixture, then in milk. Finally, dredge in cornmeal.
9. Work in batches to fry the oysters until they’re golden brown, about 2 minutes per batch. Drain on paper towels, then serve with more hot sauce.
Reference: Rocky mountain oysters recipe
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