Recipe courtesy of Alder Bush
Beer Battered Chitterlings
Total:
2 hr 40 min
Active:
40 min
Yield:
8 to 10 appetizer servings
Level:
Easy
Total:
2 hr 40 min
Active:
40 min
Yield:
8 to 10 appetizer servings
Level:
Easy
Total:
2 hr 40 min
Active:
40 min
Yield:
8 to 10 appetizer servings
Level:
Easy

Ingredients

  • 2 1/2 pounds chitterlings, cleaned and trimmed
  • 1 medium onion, quartered 
  • 1 small potato, peeled and quartered 
  • 2 teaspoons garlic powder
  • 2 teaspoons iodized salt
  • Canola oil, for frying 
  • 1 cup store-bought beer batter mix, such as McCormick's Fry Easy Beer Batter 
  • 3/4 cups beer, such as pale ale 
  • 1 1/2 cups all-purpose flour
  • Hot sauce, for serving 

Directions

Special equipment: a deep-fry thermometer

In a large pot, add the chitterlings, onion, potato, garlic powder and salt. Cover with water by 2 inches. Bring to a boil, then reduce the heat to a simmer. Cover and cook until tender, about 2 hours. Remove from the heat and let cool completely, about 2 hours.

Pour the oil into a Dutch oven to a depth of 3 inches and heat to 375 degrees F. In a large bowl, add the batter mix. Slowly whisk in the beer until combined; the mixture may be lumpy. In a shallow baking dish, add the flour. 

Dip a few chitterlings into the flour and then into the batter. Place each chitterling into the oil and fry until golden brown, 3 to 4 minutes per side. Using a slotted spoon, transfer the chitterlings to a paper towel-lined plate to drain. Serve with hot sauce.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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