Turkish · Dinner
Fried Liver Cubes (Gluten-Free)
Chicken liver cubes are dredged in seasoned cornstarch, deep-fried until crackling-crisp outside and pink-blushed within, then finished with sumac, cumin and lemon. This gluten-free take on Turkish arnavut ciğeri is served hot with pickled onions and flatbread on the side.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
472Calories
28.2gProtein
31.4gFat
18.1gCarbs
1.5gSugar
1.8gFiber
702mgSodium
691mgChol
5.7gSat Fat
438mgPotassium
38mgCalcium
9.2mgIron
18.1mcgVitamin B12
10mgVitamin C
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Rinse liver cubes under cold water, pat dry with paper towels, and rest 10 minutes at room temperature until the surface dries slightly.
2
Dredge
Whisk together rice flour, cornstarch, paprika, cumin, salt and black pepper, then toss liver cubes until evenly coated with a thin dry crust.
3
Fry
Heat vegetable oil in a small skillet over medium-high heat until a pinch of flour sizzles immediately, then fry liver cubes in one batch 3–4 minutes, turning once, until golden and crisp with pink at the centre.
4
Plate
Scatter sliced onion on a plate, pile fried liver cubes on top, dust with sumac and parsley, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g chicken liver, trimmed
- 4 tbsp4 tbsp rice flour
- 4 tbsp4 tbsp cornstarch
- 1 tsp1 tsp paprika
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup160ml vegetable oil, for frying
- 11 onion
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
