Brain fritters

Brain fritters

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
2 sets lamb brains
1 tablespoon lemon juice
4 spring onions, finely chopped
freshly ground white pepper
oil, for frying

Batter

Quantity Ingredient
150g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
250ml milk

Method

  1. Prepare brains (see note) and cut into pieces (not too small). Mix gently with lemon juice, spring onions and pepper.
  2. To make batter, sift flour, baking powder and salt into a bowl and make a well in centre. Beat eggs and milk together, pour into well and gradually stir in flour. Beat until batter is smooth. Cover and stand for 20 minutes. Fold brains into batter. Drop by tablespoonfuls into hot oil about 1 cm deep. When fritters are crisp and golden on the bottom, turn with a spatula and cook other side. Drain on paper towels and serve very hot.

Note

  • To prepare brains, soak in lightly salted cold water for 2 hours, changing the water every 30 minutes. Drain them, carefully peel off the membrane with a sharp knife (more difficult when brains have been frozen), and soak in tepid water to remove any blood. Place brains in a saucepan and cover with water, add salt and a little lemon juice or white vinegar. Bring just to simmering point and simmer over very gentle heat for 15 minutes for lamb brains, 20 minutes for calf brains. Allow to cool in liquid, then drain and dry on paper towels. Brains are now ready for use as directed in recipe.
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