Fettlever

Fettlever is a term used in some regions to describe a particular preparation of liver. While the exact ingredients and cooking methods can vary, it generally involves calf or lamb liver that is thinly sliced and then pan-fried. Often, onions are cooked alongside the liver, and the dish might be seasoned with salt, pepper, and sometimes other herbs or spices.

The preparation aims to cook the liver quickly to retain a tender texture, avoiding the rubbery consistency that can result from overcooking. Fettlever is typically served hot, often as a main course or a hearty appetizer. Its popularity can be linked to its relatively simple preparation and the distinct flavor of liver.

Variations may include adding flour or a light batter to the liver before frying, which can create a crispier exterior. Some recipes might incorporate a splash of liquid, such as broth or wine, towards the end of cooking to create a light sauce. The nutritional profile of fettlever is characteristic of liver, being rich in iron, vitamin A, and other B vitamins. It is a dish that can be found in various home-cooked meals and some traditional restaurant menus.