Rocky Mountain Oysters
Breaded and deep-fried bull calf testicles, a well-known novelty and festival food across Colorado's ranching country.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Deep fryer or heavy pot
- •Meat mallet
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15
- carbs
- 20
- protein
- 24
- calories
- 310
Instructions
- 1
Peel the outer skin off the testicles. Slice them into thin, round coin shapes.
- 2
Gently tap each slice with a meat mallet to flatten it a little.
- 3
Put the slices in buttermilk. Soak for at least 1 hour or overnight in the refrigerator.
- 4
Mix the flour, garlic powder, cayenne, salt, and pepper in a shallow dish.
- 5
Heat your oil to 350°F in a deep pot or fryer.
- 6
Lift slices from the buttermilk, letting extra liquid drip off. Coat them thoroughly in the seasoned flour.
- 7
Fry a few pieces at a time until golden brown and crisp, about 3 to 4 minutes.
- 8
Drain the pieces on paper towels. Serve hot with cocktail sauce for dipping.
Chef's tips
Slice the pieces thin and pound gently so they cook evenly. Enjoy them hot as a casual snack.
Storage
Best eaten fresh; not recommended for storage.
Reheating
Reheat in a 375°F oven for a few minutes to re-crisp.
Common mistakes to avoid
- •Skipping the buttermilk soak, which makes the meat tough.
- •Frying at too low a temperature, making the breading greasy.
Serving suggestions
Cooked Rocky Mountain Oysters?
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