Sykotakia Tiganita: Small Fried Liver Morsels

Fried calf's liver with sage in frying pan
Foodcollection / Getty Images
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: serves 5-6

In Greek: συκωτάκια τηγανητά, pronounced see-ko-TAHK-yah tee-ghah-nee-TAH

This delicious meze goes especially well with wine. For lamb and kid liver, add a squeeze of lemon juice. For pork and calf liver, sprinkle with vinegar.

What You'll Need

  • 1 pound of liver (lamb, kid, calf, or pork)
  • 1 cup flour (for dredging)
  • olive oil for frying
  • 2 teaspoons sea salt

How to Make It

Cut the liver into small 1 x 2-inch chunks and salt. Dredge in flour and fry in 1/4 - 1/3 inch of hot olive oil over medium / medium-high heat until done (about 8-10 minutes).

Serve with a squeeze of lemon juice (for lamb or kid) or a sprinkle of red wine vinegar (calf or pork).

Yield: serves 5-6 as a meze/appetizer with other dishes