- 2 pounds chitterlings
- 1 egg, lightly beaten
- 1 tablespoon water
- fine cracker crumbs
- oil for deep frying
Wash chitterlings 3 or 4 times and place in a large kettle with 4 or 5 cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoons salt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasonings as desired. Simmer for 2 hours or until chitterlings are tender.
Beat egg with 1 tablespoon water.
Cut boiled chitterlings into pieces about the size of oysters. Dip each piece into egg mixture then roll in crumbs. Fry in oil at about 370° until golden brown. Serves 6.