Best Criadillas Rebozadas Battered Bull Fries Recipes

CRIADILLAS RECIPE (CALF OR BULL TESTICLE FRIES)

Steps:

• Filet the criadillas using a sharp knife. Remove the skin and cut each testicle into 4, length-ways.
• Bring a salted large pot of water to the boil and place the criadillas into the pot. Cover and leave to simmer for 10 minutes.
• Whilst your criadillas are cooking, in a separate bowl combine the breadcrumbs with garlic, thyme, cayenne pepper, salt and black pepper and mix well.
• Remove the criadillas from the pan and pat dry, leaving for around 5 minutes.
• Fill a frying pan with enough oil to shallow fry and pre-heat.
• Crack an egg in to a separate bowl and whisk briefly. Now dip each of your criadillas into the egg and then into the breadcrumb mix.
• Once they are all coated, pop them into the frying pan for around 3 minutes or until they float to the surface.
• Take them out of the pan and serve with salsa.
• Enjoy!

CRIADILLAS - BULL FRIES

Steps:

• Remove the membrane from the outside of the testicles.
• Bring a pan of water to the boil with the next four ingredients.
• Simmer meat for ten minutes; remove from liquid and pat dry.
• Slice into 1/4 inch slices.
• Combine the breadcrumbs and seasonings.
• Preheat oil to 350F in a frying pan.
• Dip slices in beaten egg followed by a dip into seasoned breadcrumbs.
• Fry until golden brown and serve immediately.

CRIADILLAS REBOZADAS - BATTERED BULL FRIES

Steps:

• Rinse the fries and soak in acidulated water (water with lemon juice added) for an hour to remove the blood.
• Remove from water; remove and discard the surrounding membrane and drizzle with lemon juice.
• Place in a metal sieve or colander; scald in a pan of boiling water briefly (about half a minute), then remove and dry.
• Slice the fries into 1/4" fillets and season to taste with salt and pepper.
• Coat the fries in flour; then dip in egg and finally roll in breadcrumbs.
• Preheat oil to 375F and cook fries in hot oil until golden brown.
• Serve immediately.

RALLY'S FRENCH FRIES (COPYCAT)

Steps:

• Prepare batter.
• Combine seasoning mixture and store in a tightly covered container.
• Allow 1 teaspoons seasoning for each cup of prepared batter.
• POTATOES- Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes.
• Coat the floured French fries evenly in the batter and fry in small portions at a time in 385 oil at least 2" deep in an electric fry pan.
• Turn fries once to brown evenly.
• Remove with tongs to drain on paper towel lined plate.
• Serve at once.
• **The batter can be repeated as needed to coat the frozen fries.
• **Recipe is easily doubled or however much you want to make.
• FOR FAJITA FRIES-Add 1/2 ts ground cumin in each cup of prepared batter that includes the seasoning mix given above.

BATTERED FRENCH FRIES

Steps:

• 1. Slice potatoes into french fries, and place into cold water so they won't turn brown while you prepare the oil.
• 2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• 3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

BEER-BATTERED FRIES

Steps:

• Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
• In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
• Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
• Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.