Fried Gizzards {Paleo, Dairy-Free Gluten-Free, Grain-Free}

I like all food, and sometimes that includes food that other people won’t eat.

From Pigfeet to neck bones I have grown up on it all!

I enjoy it all. I eat it all. 

I realize that this will not be a snack that most will indulge.

But my hope is that this recipe reaches all my friends, and one day I will visit their homes and they will have fried up some gizzards using these instructions. 😉

Then we can dip them in a spicy sauce and enjoy as if there is nothing strange happening.

As of now I’ll take those side eyes’ and rude remarks as I offer up some of the weirdly shaped nuggets to my guests.

I’m an old school girl, and I will try to  carry these strange, overlooked, and discarded cuts of meat on to the next generation. I will try.

Most of us have used them to prepare gravy. 

But did you know that when fried they can make a pretty satisfying snack. 

I first use the gizzards to make a well seasoned broth. They make a really great broth. 

I then batter it up and fry them. 

These’ll be apart of our super bowl spread this year!

Maybe you’ll try them. 

Maybe?

Put gizzards, herbs, and spices into pot, cover gizzards with water. 

Bring to boil, cover pot and turn to low. Simmer covered for 2 hours. 

Turn off heat and let gizzard sit in broth for at least 30 more minutes. 

Drain broth from the rest of the pot. Save broth for use later. 

Store in refrigerator for up to 3 days and in the freezer up to 2 months. 

 

In a bag with flour mix, salt, and pepper drop cooked gizzards. 

Shake bag up 

 

 

Heat lard in pot. When temperature reaches 375 carefully place battered gizzards into oil. 

Fry for 2-3 minutes or until brown. When they start floating to the top of oil I remove them from pot.

They can easily get over cooked, remember they’re already done you just want to get the outside crispy.  

Place finished gizzard on paper towel lined plate. 

Sprinkle with a little salt while still hot.