Breaded and Fried Bone Marrow
Ingredients
- 4 pieces bone marrow
- 1/2 medium lemon, sliced
- 5 sprigs parsley
- 1 large onion, quartered
- 5 cardamom pods
- 1 teaspoon salt
- 1 bay leaf
- 1/4 cup vinegar
Coating
- 1/2 cup flour
- 2 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1 cup breadcrumbs
For serving
- lemon juice
For frying
- corn oil
Preparation
In a deep pot, place a generous amount of water and add the lemon slices, parsley, quartered onion, cardamom pods, salt, bay leaf, and vinegar. Heat over medium heat until the water boils strongly, then add the bone marrow and cook for 30 minutes.
Prepare an ice bath in a deep dish with plenty of water and ice. Using a slotted spoon, transfer the cooked bone marrow to the ice bath and let it cool for 5 minutes. Remove the bone marrow, discard the thin outer skin, and let it cool completely.
Using a sharp knife, slice the cooled bone marrow into approximately 1 cm thick pieces.
For the coating, in a wide dish place the flour. In a dish with high sides, combine the eggs, salt, pepper, and cinnamon, and whisk with a fork until well mixed. In another wide dish, place the breadcrumbs.
Coat each bone marrow slice by first dipping it in flour to cover completely, then in the egg mixture to coat fully, and finally in the breadcrumbs, pressing lightly to adhere.
In a deep frying pan, add corn oil to a depth of about 1 inch.
Fry the coated slices in the hot oil until the bottom is golden brown, then flip and fry the other side until golden. Transfer to paper towels to drain excess oil, arrange on a serving platter, drizzle with lemon juice, and serve hot.
