These animal-based breaded beef fingers are the perfect combination of lean beef and pork (or beef) fat. They are crispy in the outside and juice in the inside, they are delicious and satiating.
Ingredients - makes 2 servings
300 g beef cutlet, cut into stripes
Salt
2 medium eggs
100 g pork (beef) greaves (cracklings)
Lard or tallow for deep frying
Method
Salt the meat and let it sit for 10 minutes. Dry with a kitchen paper.
Blend the eggs with the greaves. You should get a fairly thick batter. You can also use crispy fried beef trimmings instead, in case you don't eat pork.
Heat the fat of your choice.
Dip the meat stripes in the batter and deep fry them in the fat until golden.
Serve by themselves, with Egg-Marrow Dip or a PKD vegetable purée.
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