Crispy Trotter Tots
- 1 cup salt
- ½ cup sugar
- 5 juniper berries
- 2 bay leaves
- 5 black peppercorns
- 3 whole cloves
- 5 pounds trotters, whole or split
- 3 tablespoons whole-grain mustard
- Salt and black pepper to taste
- 2 eggs
- 2 cups whole milk
- 2 cups all purpose flour
- 6 cups panko bread crumbs
- Oil for frying
- Lemon aioli, your recipe
Combine salt, sugar and aromatics with 1 gallon water and bring to boil. Add trotters and simmer until tender and meat easily falls off the bone. Cool.
Pick off meat and chop with skin, and sinew into quarter inch pieces. Combine with mustard and season with salt and ground black pepper. Press mixture firmly into a sheet pan and chill.
Cut into rectangles to resemble tater tots. Whisk together eggs and milk. Dredge tots in flour, dip in milk/egg mixture and roll in panko. Fry at 350F until golden brown. Serve with lemon aioli.
Makes 20 to 25 tots.
Executive Chef Adam Stein; Cause DC, Washington, DC