Mullins Farms In Valley Springs

This post is by Hilary Shepherd. I have been eating these things forever and love every bite. Mhhhhhh – Craig Mullins

I never thought I’d say this, but not only have I eaten Rocky Mountain Oysters on more than one occasion, I have enjoyed them each time. And now, thanks to the Alameda County Fair this year, I have officially eaten Rocky Mountain Oysters three times. I think that takes me past the “I’m just going to try them” stage, and into the “hey, I like these” stage; what do you think?

For those who don’t know, Rocky Mountain Oysters are bull testicles used for food. They are considered a delicacy and are most often served as an appetizer, with a side of cocktail sauce dip.

Bull testicles can be a little tricky to find, but once you do, preparing your own delicious Rocky Mountain Oysters is easy – just follow the directions below!

Before you begin, make sure the bull testicles are cut into bite size pieces with the tough outer skin already removed.

Cook the pieces in a pot of boiling water for about 3 minutes, being careful not to over cook them. Even a minute too long will cause the bull testicles to become as tough as leather.

Immediately transfer the pieces of boiled testicle to a pot of ice water to halt their cooking.

Place two bowls in front of you, one filled with whole milk, the other filled with a mixture of flour, 1 tablespoon garlic powder, and ¼ teaspoon chili powder. Dip each piece into the milk, then into the flour mixture, and back into the milk. Finally, cover each piece in bread crumbs.

Now it’s time for frying!

Heat a pot of cooking oil to 375 Degrees, and then very carefully submerge each breaded bull testicle piece. Fry each piece for 3 to 5 minutes; just long enough to brown the flour. Remember, leaving them in too long will result in testicles that are very tough and hard to chew. I like to sample at 3 minutes and see how they are doing.

You know your Rocky Mountain Oysters are done when each bite-sized piece is a beautiful golden brown.