It takes a lot of balls to ride bucking bulls at the rodeo and it takes a good few more to make Rocky Mountain Oysters, cowboys’ (and cowgirls’) favourite breakfast. It’s bollocks, fair and square.
Get hold of some bulls’ nuts. These are often cut off when the calves are young to make them calmer, thus steer meat is more tender. Your butcher may have to order them specially.
You will need a very sharp knife. Remove the tough thick outer membrane then the more delicate skin underneath. Soak them in beer for at least one hour.
Put them in a pan of water and boil for 30 minutes. Allow to cool until they are manageable then cut into 1 cm slices.
Whisk an egg in a bowl with a teaspoon of mustard powder and a pinch of salt. Put panko in a second bowl.
Heat corn oil in a deep frying pan until smoking.
Dip your balls in the egg then into the panko and lower into the hot oil. Cook until there is a crunchy shell on the outside then drain them on kitchen roll and serve with a spicy hot sauce on the side.
Bollocks to you.