Fried Squab
Origin: Chicago, Illinois
Source: Sara Bosse and Onoto Watanna (Winnifred Eaton), 1914
Ingredients
- squabs
- peanut oil
- fried Tofu
Instructions
- Clean the squabs and rub them dry.
- Separate the legs and wings from the body.
- Cut the body into small pieces.
- Heat peanut oil until boiling.
- Toss all the squab pieces into the hot oil and cook until crisp.
- Remove the cooked squab and drain off excess oil.
- Serve on fried tofu.