Crunchy fried gizzards

Ingredients

• 1 kg (2 pounds)gizzards
• 1/2 mediumonion
• 3 clovesgarlic
• 1 tablespoongrated ginger
• as requiredScotch bonnet or petite belle pepper
• as requiredsalt
• 60 g (1/2 cup)plain flour
• 27 g (1/4 cup)cornflour
• 1/2 teaspooncurry powder
• 1/4 teaspoongrated nutmeg
• 1/8 teaspoonground white pepper (optional)
• as requiredsalt and ground black pepper
• 1 largeegg, beaten
• for deep fryingoil

Instructions

1. 1

   Clean the gizzards

   Clean the gizzards thoroughly, removing any yellow lining. Most gizzards are sold with this lining already removed.

2. 2

   Blend the aromatics

   Blend the onion, garlic, ginger and Scotch bonnet pepper, then pour the mixture over the gizzards and add salt. Marinate overnight if you like, or go straight to steaming.

3. 3

   Steam until cooked

   Put the gizzards and all their marinade in a saucepan. Cover and steam for 10 to 15 minutes, until cooked through. Drain in a colander, keeping the stock, then spread the gizzards on a tray.

4. 4

   Mix the coating

   Combine the flour, curry powder, nutmeg, white pepper, salt and black pepper, then set aside. Beat the egg in a bowl.

5. 5

   Coat the gizzards

   Dip each gizzard in the flour mixture, then in the egg, and then in the flour once more. Set each coated piece on a plate to rest so the flour adheres, and repeat with the rest.

6. 6

   Fry until crisp

   Heat the oil in a deep fryer. To check it is hot, place the back of a wooden ladle in the oil; if bubbles form around it, begin frying. Add the coated gizzards one at a time and fry until golden and crunchy. Remove and drain on kitchen paper. Serve on their own or with a dip.

What are fried gizzards?

Gizzards are a firm, muscular part of a bird’s digestive system, eaten in many cuisines and often fried or stewed. Here, they are first cooked with onion, garlic, ginger and pepper, then fried in a seasoned coating.

The method works in two stages: steaming cooks the gizzards through, while the flour-and-egg coating creates a crunchy outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 48g protein, 22g carbs, 11g fat.

The gizzards provide most of the protein, while the flour and cornflour supply carbohydrates. The coating, egg and oil used for deep frying contribute most of the fat; actual oil uptake can vary, and the amount of added salt is not specified. Pair a portion with vegetables or salad for a more balanced plate.

The aromatic marinade

Blend the onion, garlic, ginger and Scotch bonnet into a fine mixture so it can coat the gizzards evenly. Add pepper to suit your preferred heat level.

Marinating overnight is optional; the recipe also allows you to steam the gizzards straight away.

Why steam before frying?

Gizzards are naturally firm, so the covered simmer gives them time to cook through before they go into the hot oil. Keep the lid on during the 10 to 15 minutes of steaming.

Save the cooking liquid when you drain the gizzards. It carries flavour from the aromatics and is specifically not meant to be discarded.

Build a crunchy coating

Season the flour mixture with curry powder, nutmeg and the listed peppers for flavour throughout the crust. White pepper is optional, while salt and black pepper are added to taste.

Flour, egg, then flour: dipping in this order gives the outside a coating that can turn crisp as it fries. Let the coated gizzards rest on a plate before frying, as directed.

Watch the oil and colour

Use the wooden-ladle test from the method: bubbles around its back indicate that the oil is ready. Add the pieces one at a time rather than tipping them all in together.

Use the recipe’s colour and texture cues: remove the gizzards when the coating is golden and crunchy, then drain them on kitchen paper.

Serving and timing

Serve the gizzards on their own as a snack or alongside a dip of your choice. A fresh salad or vegetables can make the plate feel more complete.

The stated total time is 40 minutes, not including the optional overnight marinating time. The hands-on frying comes after cleaning, steaming and coating.

Recipe notes & tips

• Check for and remove any yellow lining before cooking.
• Adjust the amount of Scotch bonnet to control the heat.
• Keep the gizzard stock after draining rather than throwing it away.
• Let the coated pieces rest on a plate before frying.
• Drain the fried gizzards on kitchen paper before serving.

Variations

• Milder pepper: Use less Scotch bonnet or leave it out.
• White pepper: Omit it if you prefer a simpler pepper seasoning.
• Extra spice: Increase the curry powder slightly to make the coating more pronounced.
• Dip pairing: Serve with a dip of your choice, as suggested in the method.

Common mistakes to avoid

• Skipping the cleaning: Check carefully for any yellow lining and remove it.
• Discarding the stock: Keep the liquid after steaming; the method says not to throw it away.
• Uneven coating: Dip each piece in flour, egg and flour again.
• Frying before the oil is ready: Use the wooden-ladle bubble test before adding the gizzards.
• Adding all the gizzards at once: Put them into the oil one at a time, as directed.

How to store

Refrigerate leftovers in a covered container and use within 2 to 3 days. Reheat in an oven or air fryer until hot to help the coating regain some crispness; the crust may soften in storage.

Frequently asked questions