Calves' and Pigs' Feet Fried in Batter

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Wash and cook the feet tender, the day before using. When wanted, wash and roll them in a little flour to dry. Set them by, and make a batter of flour, eggs, milk, and a little salt and pepper (one egg is sufficient to two feet); take out the largest bones and roll the feet in batter, or lay them in a pan with hot lard, and pour the batter over them. Fry a delicate brown and serve on toast.