We don't eat fried livers very often these days, but if this appeals (and it is a real palate pleaser) I recommend organic chicken livers and skillet cooking rather than deep frying. Olive oil, of course, helps too. Enjoy this guilty pleasure.
1/2 pound chicken livers
2 T Hoisin sauce
Fritter Batter
1 cup flour
1 t. salt
2 T cornstarch
2/3 cup water
Prepare livers by cleaning and cutting into bite-size pieces. Marinate in Hoisin sauce for 2 hours, turning regularly. Make batter about 20 minutes before you are ready to cook livers. Combine all the ingredients and beat until smooth. Dip livers in batter and skillet fry in olive oil. You can deep fry if you prefer. If you make ahead, reheat in a 400 degree oven for 5 minutes.
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