חטיפים פריכים מאוזני חזיר ברוטב טרטר
Scrape them clean with the back of a knife and rinse in cold water. Singe off any hairs with a blowtorch.
Put the ears, stock, water and aromatics into a large pan and bring to the boil. Reduce the heat and simmer for about 31/2 hours. The flesh of the ears should be very tender, but more importantly the cartilage should also be tender when pierced with the point of a knife.
Remove the ears from the stock and place on a baking tray lined with cling film.Cover with another sheet of cling film, then another tray, and place a weight on top to press the ears flat. Keep in the refrigerator overnight.
The next day, trim the ears to a loose square and then cut into 8cm x 7mm strips. Coat the strips first in the seasoned flour, shaking off the excess, then in the beaten egg, again removing the excess, and finally in the breadcrumbs or polenta and smoked paprika.
Now the ears are ready to be used whenever you want. If you don’t need them immediately, freeze them in a suitable container. You can fry them from frozen at a later date.
whisk the egg yolks, vinegar and mustard together, then slowly add the oil in a steady drizzle, whisking continuously as if making mayonnaise. When all the oil has been added, season with salt and pepper and carefully mix in all the remaining ingredients.
To cook the ears, heat the oil to 180°C in a deep-fat fryer or a large, deep saucepan and fry in smallish batches until golden brown. Remove from the oil, drain on kitchen paper and season with a little salt and pepper. Serve with the sauce for dipping.