Boil the trotters, remove the shanks and cut in half. Season with salt and pepper and dip in beaten egg with a little chopped parsley, dredge in flour and fry in very hot oil until golden brown. They can be served with fried tomato
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.