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Morning Show Blog

Morning Show Blog


Sarah's Testicle Recipe.

Monday, June 26, 2006

Thanks again to Steve McWilliam for being such a good sport and eating bull testicles on the air while wearing a speedo. Check out the audio/video section of the Tucker and Taz page for more on that! Here is Sarah's Prairie Oysters recipe if you want to whip up a batch at home:



2 pounds calf testicles*

2 cups beer

2 eggs, beaten

1 ½ cups all-purpose flour

¼ cup yellow cornmea1

Salt and ground black pepper to taste

Vegetable oil**

1 tablespoon hot pepper sauce



* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.



** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.



With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ¼- to ½- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.



In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels. Serve warm with your favorite hot pepper sauce.
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