Makes 4 appetizer servings
2 pounds rabbit livers1. Soak livers in buttermilk for 10 minutes.
Buttermilk
Canola oil
All-purpose flour seasoned with salt and pepper
2. In a 4-qt. heavy saucepan, pour 3 inches of canola oil and heat to 340 degrees.
3. Dredge livers in flour, shake to remove excess, and place in hot oil, being careful to not overcrowd. Fry until golden brown, about 5 minutes. When livers float, they're cooked through.
Robin Wheeler writes the blog Poppy Mom. She is a regular contributor to Gut Check, including the columns The Dive Bomber and Throwback of the House.