Coniglio Fritto

  • Level: Intermediate
  • Total: 3 hr (includes time for marinating and resting the batter)
  • Active: 1 hr
  • Yield: 4 servings
Share This Recipe


2/3 cup dry white wine

One 3-pound rabbit, cut into 10 pieces 

4 cloves garlic, smashed and peeled 

2 tablespoons torn sage leaves 

3 lemons

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

3 cups all-purpose flour 

4 large eggs, separated 

Big pinch red pepper flakes 

1 teaspoon fresh parsley, chopped 

Vegetable oil, for frying 


  1. Cut 1 lemon into wedges and reserve. Zest and juice the remaining 2 lemons. In a baking dish, add 1/3 cup of the wine and the rabbit. Add the garlic, sage and half of the lemon zest and juice. Drizzle with olive oil and season with salt and pepper. Mix together so the rabbit is covered in the marinade. Cover with aluminum foil and marinate for 1 hour.
  2. In a medium bowl, whisk together the flour, egg yolks, remaining lemon zest, a pinch of salt and pepper and 1 cup of cold water. (Reserve the remaining lemon juice for another use.) While mixing with a wooden spoon, add the red pepper flakes, parsley and the remaining 1/3 cup wine and stir together until combined but not perfectly smooth. The batter will be thick. Rest the batter for 1 hour.
  3. When ready to cook, add the egg whites to a large bowl and beat with an electric hand mixer until light and fluffy. Sprinkle with salt, and continue beating until stiff peaks form. Fold the stiff egg whites into the batter.
  4. Add enough oil to fill a large heavy skillet halfway up the sides and heat to 350 degrees F. Add the rabbit to the batter in batches, turning to coat and letting the excess drip off. The batter will be very thick. Add the rabbit to the hot oil and fry until golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest part of a thigh, about 12 minutes per side. Remove the rabbit to a brown paper bag-lined sheet tray to drain. Cool 5 minutes before serving.
  5. Serve with the lemon wedges on brown paper.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.