The air fryer is the easiest way to cook liver without a smoky pan. The trick is the same as on the stove: thin slices and a short cook. Overcooked liver turns grainy and bitter; a hint of pink in the centre keeps it tender.
Ingredients (2 to 3 servings)
- 450 g (1 lb) beef liver, sliced 1 cm thick
- 250 ml (1 cup) milk, for soaking (optional)
- 60 ml (1/4 cup) flour
- 2 ml (1/2 tsp) each salt, pepper and paprika
- 1 large onion, sliced
- 15 ml (1 tbsp) melted beef tallow or oil
Method
- Soak the liver in the milk 30 minutes in the fridge for a milder taste. Pat dry.
- Toss the onion with half the tallow and air fry at 190 °C (375 °F) for 8 to 10 minutes, shaking once, until soft and golden. Set aside.
- Mix the flour and spices and coat the liver lightly. Brush both sides with the remaining tallow.
- Air fry at 200 °C (400 °F) for 4 minutes, flip, and cook 3 to 4 minutes more, until browned outside and just a little pink inside.
- Return the onions to the basket for 1 minute to reheat, and serve.
Notes
- Veal or calf liver is milder and cooks a minute faster.
- Thicker slices need 1 to 2 minutes more; check one before serving.
- Not a fan of the taste? Freeze-dried beef liver capsules are the no-cooking option.
More organ recipes: pan-fried liver and onions and liver pâté. The numbers: which liver is most nutritious.
From Rise Nutrition
Try it for 30 days.
Freeze-dried beef liver, one ingredient, made in Canada. Ships from Canada · Free shipping over $45 · 30-day money-back.
★★★★★ 4.9 from 62 reviews
