The Amazing Low-Fat Chopped Liver

Preparation info
  • Makes 1½ cups, serves

    6 to 8

    • Difficulty


    • Ready in

      30 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

My Grammie Ethel was best known for her cookies and fudge. But she also made a mean chopped liver, which was mild, light, and fluffy, and didn’t taste too much like liver. Her secret was the high proportion of hard-boiled egg whites to liver. And the hand-cranked metal meat grinder she used her whole life to grind the ingredients into a chunky puree. Low-fat chopped liver might seem like an oxymoron. After all, liver is one of the fattiest and most cholesterol-laden substances known to man.