Sweetbread Tapas
Ingredients
| 1 lb of lamb sweetbreads | ||
| 1 small onion, chopped | ||
| 2 cloves garlic crushed | ||
| Milk to cover | ||
| 1 cup rice flour | ||
| kosher salt and black pepper to taste | ||
| Oil for deep frying |
Directions:
- Soak the sweetbreads in milk for about 1 hour.
- Add the sweetbreads to a large saucepan and cover with water.
- Add the onion and garlic and bring to a boil. Once boiling, reduce heat to a simmer.
- Simmer the sweetbreads for 18-20 minutes.
- Drain the sweet breads and allow to cool slightly. Carefully remove the membrane from each sweetbread and allow to cool further.
- Season the sweetbreads with salt and pepper, then dredge in rice flour.
- In a large saucepan or deep fryer, fill 1/3 full with oil and heat to 350 degrees.
- Once oil is hot, fry the sweetbreads in batches until golden and crispy. About 6-5 minutes.
- Serve using toothpicks and dipping sauces of your choice.
No Comments