Fried Figs’ Feet
Ingredients
Directions
Heat the drippings or lard in a frying pan until boiling.
Dredge the pigs' feet in flour.
Carefully lay the floured feet in the hot fat and fry until brown.
Serve on hot dishes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pigs' feet
- Provides the main protein and body of the dish, which browns and crisps on the outside when fried.
- Drippings or lard
- Fat for frying that conducts heat evenly and helps the outside turn brown and crisp.
- Flour
- Dry coating that absorbs surface moisture and promotes browning and a crisp crust.
The step that matters
Carefully lay the floured feet in the hot fat and fry until brown. Fat must be hot enough that the flour coating sears at once; if the fat is too cool, the coating absorbs oil and turns greasy instead of crisp. Adding pieces in a crowd also drops the fat temperature, so frying in batches keeps the crust even.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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