Recipe: Tasty Deep fried potatoes and pan fried liver and kachumbari
Deep fried potatoes and pan fried liver and kachumbari. Add as many potatoes as will fit in a single layer. See recipes for Fried liver soaked in milk too. Add the potatoes and onion; season to taste with.
Brown the liver on each side and make the homemade gravy with kitchen bouquet to get a nice dark and rich color. Put the butter in a pan (I use a stick free, the butter is for taste) and melt. Add potatoes, and turn over every few minutes until brown. You can cook Deep fried potatoes and pan fried liver and kachumbari using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Deep fried potatoes and pan fried liver and kachumbari
- It’s 1/4 kg of liver.
- It’s 500 g of potatoes(peeled).
- It’s 1 of Coriander.
- You need 1 of cupsicum.
- You need 2 of large onions.
- It’s of Oil.
- It’s 2 of large tomatoes(for kachumbari).
- You need 1 of Avocado.
Not all need to be brown, but make sure they are cooked through. Fried chicken is nearly universally loved. And with so many great recipes, there are heated debates about which seasonings to use, the role of buttermilk, how long to let the chicken rest before frying and single- vs. double-dipping. But home cooks too often deprive themselves of the joys of crispy, juicy, home-fried chicken for one reason: fear.
Deep fried potatoes and pan fried liver and kachumbari step by step
- Peel potatoes, cut into two pieces, soak the potatoes in salty water for about 1hour.
- Wash your liver, boil for about 10mins, then put in a pan with oil fry, add one chopped onion continue frying, add some salt to taste, add cupsicum continue frying for about 5mins then add Coriander, for 1min remove from fire.
- Put a pan with oil on fire for it to heat up…when the oil is hot then put your potatoes…deep fry for about 5mins remove from fire set a side…..for kachumbari cut your tomatoes and onions into small cubes, add salt to taste then your avocado and sprinkle some vinegar or squeeze some lemon drops….and serve hot..
Potatoes are cut, chopped and fried as hash browns, french fries, steak fries, sliced potatoes and stir-fry cubes. Regional favorites are fried and seasoned with chili, cheese, garlic, rosemary or malt vinegar. The best potato for frying is usually a russet potato, but other potatoes have a place in the fry pan. Personally I hate liver, but the following are suggestions I have heard. Mashed potatoes & gravy, biscuits, corn muffins, Salads (green, apple walnut or tomato) most suggest string beans.