Liver and Corn Salad Delight

Colorful salad with tender liver and crispy onions!
cook time: 25 min
Logan Winslow
Liver and Corn Salad Delight

Nutrition Facts (per serving)

144
Calories
10g
Fat
8g
Carbs
7g
Protein

Ingredients (1 portion)

Basic:

Milk 1 tbsp
Eggs 1 pc
Carrot (small size) 1 pc
Bulb onions (small size) 1 pc
Vegetable oil (for frying) 1 tbsp
Mayonnaise 1 tbsp
Starch 1 tbsp
Chicken liver 100 g
Canned corn 50 g

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Cut the onion into rings, grate the carrots (I used a grater for Korean carrots).

Step 3

Step 3
Mix the egg with milk, add a pinch of salt and pepper.

Step 4

Step 4
Fry 1-2 thin egg pancakes.

Step 5

Step 5
Roll the onion in starch and fry until golden brown in a large amount of oil. Fry carrots until soft.

Step 6

Step 6
We clean the liver from the films and fry until cooked.

Step 7

Step 7
Cut the egg pancake into strips and place on a plate in the form of a nest.

Step 8

Step 8
Place carrots on top of the pancake and canned corn in the center.

Step 9

Step 9
Place the liver on the corn.

Step 10

Step 10
Place fried onion rings on top and, if desired, a couple of sprigs of fresh herbs.

Step 11

Step 11
Serve with mayonnaise. Bon appetit!

Additional rubrics

Related recipes