Fowl Balls
There's quite a flap around ballparks this Spring, following the
announcement by one Minor League club that they'll be adding a new
item to their snack bar menu. Forget the peanuts and Crackerjacks,
The Sioux Falls Canaries think their Fowl Balls will soon be
synonymous with baseball cuisine.
"The Sioux Falls Canaries and Dakota Provisions are teaming up this
summer to bring Fowl Balls to concession stands at the Birdcage. The
venture makes Sioux Falls Stadium the first sports venue in the
country to offer their fans a chance to enjoy turkey testicles.
The breaded and fried nature of the Fowl Balls make them a great
appetizer to enjoy with your favorite dipping sauce as an alternative
to onion rings or mozzarella sticks."
LIf your local stadium has not yet hopped on the bandwagon, never
fear! You can cook up your own home-made version in the tailgate lot
before the game. (That is, if you can find a good source for turkey
testicles???) Your traditional testicle recipe goes something like
this…
INGREDIENTS
2 lbs turkey testicles
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
Peanut oil (for frying)
PREPARATION
1. With a sharp knife, split and remove the tough skin-like muscle
that surrounds each "oyster". Soak the "oysters" in a pan of
salted water for about an hour (this will pull out some of the
blood). Drain. At this point, some suggest a second soak in milk, to
remove the saltiness. But that's up to you.
2. Put "oysters" into large pot, and add enough water to float
the "oysters" Add one tablespoon of vinegar. Parboil, drain, and
rinse. Let cool. Sprinkle with salt and pepper all around, "to
taste".
3. Mix flour, cornmeal and some garlic powder, to taste, in a bowl.
Roll each "oyster" in this dry mixture. Dip into milk. Dip into
dry mixture. Dip into wine quickly. Repeat for a thicker crust.
4. Season cooking oil with hot sauce. Place each "oyster" into hot
cooking oil. Fry until golden brown and tender, and remove with a
slotted spoon or wire strainer. Warning, the longer they cook, the
tougher they get!
5. Drain on paper towels and serve with ranch, barbecue, or blue cheese.
