Beer Battered Chitterlings
Beer Battered Chitterlings
Savour this quick and easy pork recipe from My Grandmother's Ravioli.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 2 hours 10 minutes
  • Cooking Time 2 hours 30 minutes
  • Yield 8 - 10 servings
  • 1.13 kilograms Chitterlings, cleaned and trimmed
  • 1 medium Onion, quartered
  • 1 small Potato, peeled and quartered
  • 2 teaspoons Garlic powder
  • 2 teaspoons iodized salt
  • Canola oil, for frying
  • 1 cup store-bought beer batter mix, such as McCormick's Fry Easy Beer Batter
  • ¾ cups beer, such as pale Ale
  • 1½ cups all-purpose flour
  • Hot sauce, for serving
  1. In a large pot, add the chitterlings, onion, potato, garlic powder and salt. Cover with water by 2 inches. Bring to a boil, then reduce the heat to a simmer. Cover and cook until tender, about 2 hours. Remove from the heat and let cool completely, about 2 hours
  2. Pour the oil into a Dutch oven to a depth of 3 inches and heat to 375 degrees F. In a large bowl, add the batter mix. Slowly whisk in the beer until combined; the mixture may be lumpy. In a shallow baking dish, add the flour. Dip a few chitterlings into the flour and then into the batter. Place each chitterling into the oil and fry until golden brown, 3 to 4 minutes per side. Using a slotted spoon, transfer the chitterlings to a paper towel-lined plate to drain. Serve with hot sauce

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