Hello readers and happy Eid adha mubarak 2018. Even though this is not an eid dish we usually eat lamb, goat and beef on these days. I was feeling tired out and fatigued because of my hypothyroidism and am taking thyroid pills. However I wanted just fried gizzards without swimming in gravy.
I turned on the stove to high heat and in a cast iron skillet I added 1/4 cup of either corn, canola, or peanut oil and let it heat up. while this was going I washed drained and added 1 kg or 1 lb of gizzards before I placed them in a bowl. To these gizzards the seasoning has choices besides I do not like everything the same because it gets boring. Add 1 pinch or 3 dashes of seasoned salt, adobo, vegtea seasoning, pink salt or 1 bullion cube.
Mix and add 1 pinch each of black peppercorns and sage in a mortar and pestle, grind in to a coarse powder and add to gizzards, add 1 pinch each of tarragon, thyme, basil, oregano, rosemary, marjaram, paprika, white pepper and lemon pepper. Mix and add 1 dash of hot pepper sauce, 3 dashes of Worchestershire sauce, maggi or knorr aroma, liquid smoke and either rice, malt, or balsmic vinegar.
Add to a small bowl 1 cup of all purpose unbleached flour and 1 tbs of nido mix and dreadge your gizards in then shake off your excess and fry in batches of 8 to ten in very hot oil in the cast iron skillet and place a lid big enough to cover and cook for 15 to 20 minutes or until tender turning as you go. It is about every 5 minutes or so and keep turning in between time. When finished drain on a paper towel lined bowl. Repeat until there is no more. Also you can put pressure cook the gizzards in an instant pot and the like unseasoned for 20 minutes and save the stock for other recipes. Coat with oil and season then add the flour/nido mixture and place them on parchment paper sprayed with cooking spray and air fry fry for 10 minutes on 350F.
I hope you will like this recipe. I found it to be delicious.
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