- Pat the kidney dry, remove any membranes, cut out the fat in the middle (no need to get every last bit, just don't want any tough bites) and cut into 1-inch cubes.
- Soak the pieces in cold water with a pinch of salt and 1 Tbsp Apple Cider Vinegar (or fresh lemon juice) to remove impurities and some of the stronger flavors for 1 - 2 hours.
- Drain and rinse the soaked pieces.
- In a medium bowl, mix the eggs with 2 Tbsp of water (or milk or heavy cream) to make an egg wash.
- In another medium bowl, mix the flour, salt and pepper for the dredge.
- Heat the lard or tallow in a large frying pan over high heat.
- While the oil heats, dip the kidney pieces in the egg wash and then dredge with flour.
- Once the oil is hot, add the coated kidney pieces and fry until cooked through, about 7 minutes.
- Once cooked, remove the kidney pieces to a paper-towel-lined plate.
- In the same pan, add a few more Tbsp of lard or tallow (or butter) and cook the garlic until light brown over medium heat and then add the coriander.
- Return the kidneys to the pan and add the lemon juice. Heat through for about 30 seconds.
- Season to taste and eat!
- Use kidneys from any animal you'd like, for milder taste use those from smaller and younger animals like pigs, lambs and poultry (you can just search for "kidney" in the store to see all the options currently in stock).
- For frying you can use lard (milder) or we also have rendered tallow.
- Use kitchen shears to cut out the fat and cut the kidney into 1" chunks. instead of a knife.
- To learn more about kidneys, their nutrition and folklore, go to our post here.