This may be the ugliest plate of fried food I've made in a while. I improvised way too many steps, and so the result was, let's say, less than stellar. Chicken livers and onions, soaked in yogurt (for only an hour, mind you), in a stout batter with flour and cornmeal, fried in olive oil. Yeah, too many changes to the process. Oh well. Our bellies are full, and I know what not to do next time.
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