Liver Dumplings deep fried

A Bavarian kind of dumpling with an unusual way of preparing it.

These big and grey dumplings are often served as a starter in a clear beef broth with some parsley. As a main dish they are setved with sauerkraut and mashed potatoes.

I was not looking for a traditional dish and checked the internet for an other idea. Deep fried with a crunchy coating sounded good. Combining them with pappardelle and red pesto made the liver dumplings in a great Sunday dinner.

I bought the dumplings at my local butcher. Nobody is making them at home. But they are mostly common in the South of Germany. I was lucky to find fresh made ones here.

Coating:

1/2 cup Panko breadcrumbs

1 egg, salt and pepper

2 tbsp flour

Coat them twice in egg and panko.

At 180 C in the deep fat fryer for 8 to 10 minutes

Serve with pesto pasta.