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  Liver Fritter's
  Category: Beef
  Author: Barry Heller, Coatesville, PA
  Date: 9/29/2010
  Hits: 700
Ingredients:
History: My mother made these for me when I grew up. You can do the same with potatoes too, just substitute potatoes for the liver! I remember my grandmother making them both together. God, they are so good!
Description: A Pennsylvania Dutch Recipe
Preparation time: total 1 hour
Serves: 20 to 40 patty's depending on size

Amount/Measure/Ingredient
1 lbs baby beef liver, de-veined very well and cut in small pieces
1 small onion, 3/4 cup, chopped
2 tbsp. flour
1/2 tbsp. each salt and pepper
1 egg, large
bacon fat...a must for the flavor!
Instructions:
In a blender place the egg, onion, salt and pepper, blend well.
Add the cut and de-veined liver and blend well again.
Add the flower and blend so no lumps remain, it should be like a pan cake batter.
Place 2 ounce spoonfuls into hot but not smoking bacon fat in a heavy bottom frying pan. Cook until golden brown on one side, then turn over and repeat on the second side to golden brown, Drain and serve...Please enjoy.

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc.
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