Sweetbread Tapas


  • 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
  • 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.

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