Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, southern fried livers n gizzard w/garden green onion pot wedges. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Southern fried livers n gizzard w/garden green onion pot wedges is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Southern fried livers n gizzard w/garden green onion pot wedges is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have southern fried livers n gizzard w/garden green onion pot wedges using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Southern fried livers n gizzard w/garden green onion pot wedges:

1. Take 1 lb ckn livers
2. Make ready 1 lb ckn gizzards
3. Take 2 cup flour
4. Take 2 tbsp garlic pwdr
5. Take 2 tbsp onion pwdr
6. Make ready 1 tbsp blk pepper
7. Make ready 1 tsp accent
8. Make ready 1 tsp cumin
9. Take 2 tbsp lawrys seas
10. Prepare 2 cup oil of choice
11. Get 4 large baking potatoes
12. Make ready 1 envelope garden green onion dip mix

Instructions to make Southern fried livers n gizzard w/garden green onion pot wedges:

1. rinse livers n gizzard n drain
2. coat with flour
3. shake excess flour
4. heat oil n cast iron skillet on Med high heat
5. fry 5 mins on each side.
6. scrub potatoes as is
7. cut potatoes in wedges
8. parbroil wedges for 5 min
9. drain and fry n oil for 8 mins

So that is going to wrap it up for this exceptional food southern fried livers n gizzard w/garden green onion pot wedges recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!