Key Ingredient Lee Kuebler Has Balls Goat Testicles That Is

The Chef: Lee Kuebler (Milwalky Trace)The Challenger:Zoe Schor (Ada St.)The Ingredient: Goat testicles

In terms of cuisine, Kuebler says, goat testicles are a lot like sweetbreads: “they’re similar in color, texture, flavor . . . they’re really mild.” He took inspiration from the way he ate bull testicles when he visited his grandpa’s farm in western Nebraska as a child: breaded and panfried and placed between slices of white bread with mayonnaise. Kuebler considered making a similar sandwich with the goat gonads, but instead decided to bread and deep-fry them, serving them with preserved-lemon aioli and fried lemon, onion, and jalapeño.

Kuebler has challenged Michael Lachowicz of Restaurant Michael in Winnetka to create a dish with veal brains. Kuebler says that the ingredient isn’t something the general public is familiar with, but because Lachowicz’s specialty is classic French cuisine, it should be a breeze.

Toss testicles, lemon, jalapeño, and onion in flour mixture, shake off excess flour and deep-fry until golden brown and crispy, about two minutes. Transfer to large bowl. Gently toss while seasoning with salt and pepper. Add cilantro leaves and gently toss again. Transfer to serving vessel, sprinkle with smoked paprika, and serve with preserved lemon aioli on the side for dipping.