Prairie Oysters (Cowboy Caviar)

Ingredients

Calf testicles

2, peeled and sliced into 1/4 inch thick medallions

All-purpose flour

1 cup

Milk

1/2 cup

Egg

1, beaten

Garlic powder

1 teaspoon

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Vegetable oil

for frying

Hot sauce

to taste (optional)

Lemon wedges

for serving (optional)

Instructions

1. Begin by peeling the outer membrane from the calf testicles. Carefully slice them into 1/4 inch thick medallions, ensuring uniformity for even cooking.
2. In a shallow dish, whisk together the all-purpose flour, salt, black pepper, and garlic powder. This seasoned flour will create a flavorful crust on the medallions.
3. In another dish, beat the egg together with the milk until fully combined. This mixture will help the flour adhere to the medallions.
4. Dip each medallion into the egg mixture, allowing any excess to drip off before dredging it in the seasoned flour mixture. Make sure they are well-coated for maximum crunch.
5. In a deep fryer or large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). This is the ideal temperature for frying.
6. Carefully place the coated medallions into the hot oil, frying them in batches to avoid overcrowding. Fry each side until golden brown, which should take about 3 minutes per side.
7. Once cooked, remove the medallions from the oil and let them drain on paper towels to absorb any excess oil.
8. Serve hot, garnished with lemon wedges for a zesty finish, and provide a side of hot sauce for those who enjoy a spicy kick.