Plate of Pan Fried Bull Balls
(click to enlarge)

Bull Balls


Spain   -   Cridillas
Serves:
Effort:
Sched:
DoAhead:  		 2 greedy
**
55 min
Yes		 This dish falls within the realm of Tapas, small items served at Tapas Bars with wine and beer. It is excellent and sure to delight all such friends as you still have after presenting it.




1
----
2
2
1
1
1
----
1
1
1/2
1/8
1/8
----
1/4
ar
----

#
---
c
t
t
oz

---

t
t
t
t
---
c

---

Beef "Fries" (1)  
-- Broth
Water
Wine Vinegar, white
Salt
Onion
Bay Leaf
-- Batter
Egg
Water
Salt
Cayenne
Thyme, dry
---------
Bread Crumbs
Olive Oil
-- Serve With
Lemon Wedges
Prep     -   (25 min)
  1. Make a cut through the skin with a razor sharp knife, edge pointed outward. I use my fish filleting knife. Peel tough outer membrane from BALLS (patience, patience).
  2. In a saucepan bring to a boil All Broth Items, then drop in Balls. Bring back to a boil and simmer 10 minutes. Drain well and cool.
  3. When balls are cool, slice 1/4 inch thick.
  4. Cut Lemon Wedges.
Run   -   (10 min)
  1. Beat together All Batter Items.
  2. In a well seasoned skillet heat about 1/8 inch Oil to 350°F/180°C. Dip each Ball Slice in the Batter, then the Bread crumbs and fry until golden brown.
  3. Serve immediately with Lemon Wedges.
NOTES:
  1. Bull Testicles:   In Spain, the balls of a fighting bull killed in the ring are especially prized, but here in California we have to settle for just any old bull.These can be found in specialty markets, particularly those serving a Southeastern European, Spanish or Mexican community. For details see our Bull Testicles page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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