These fritters are the ultimate comfort food: tender, flavorful, with a golden crust and a rich, savory liver taste.
Liver is packed with iron, vitamin A, and B vitamins — and when turned into fritters, it becomes incredibly appetizing and easy to serve. Even kids love them!
Serve with sour cream or a light garlic sauce, and you’ve got yourself a wholesome, protein-rich lunch or dinner.
Ingredients:
- Liver (beef, chicken, or pork) — 500 g
- Onion — 1 large
- Egg — 1
- Flour — 3–4 tbsp (can substitute with semolina)
- Salt — to taste (~½ tsp)
- Black pepper — to taste
- Cooking oil — for frying
- (Optional for serving) sour cream, herbs, garlic
Instructions:
- Remove any membranes or veins and cut the liver into chunks.
- Process the liver and onion through a meat grinder or in a food processor until smooth.
- Add the egg, salt, pepper, and flour to the mixture. Stir well. The consistency should be similar to thick sour cream. If it’s too runny, add a bit more flour.
- Heat oil in a skillet over medium heat. Spoon the liver mixture into the pan like pancakes. Fry for 2–3 minutes on each side until golden and cooked through.
- Place on paper towels to absorb excess oil. Serve warm with sour cream, chopped herbs, or garlic sauce.
Tips:
- Chicken liver makes the fritters extra tender and mild.
- You can add a bit of grated carrot, paprika, or chopped parsley to the batter for variety.
- These fritters are delicious both hot and cold — perfect for meal prep or lunch boxes!
