Brain fritters

1 hour 20 minutes soaking and 
blanching, then 1 hour 10 minutes 
Brain fritters

Serves 4

450 g / 1 lb lamb's brains, soaked and blanched 
15 ml / 1 tbs lemon juice 
freshly ground black pepper 
oil for deep frying 
8 sprigs of parsley 
4 lemon wedges 

For the batter 

100 g / 4 oz flour 
good pinch of salt 
2 large eggs 
275 ml / 10 fl oz milk 
15 ml / 1 tbs vegetable oil 

For the sauce 

25 g / 1 oz butter 
1 small onion, finely chopped 
150 ml / 5 fl oz wine vinegar 
150 ml / 5 fl oz beef stock 
3 chopped gherkins 
5 ml / 1 tsp French mustard 
5 ml / 1 tsp chopped parsley or tarragon 

Brain fritters Preparation

1- Make the batter by sieving the flour and slat together into a bowl. Make a well in the centre and drop in 1 egg and 1 egg yolk, then add the milk. Whisk well until thick and creamy. Stir in the oil and allow to stand for 30 minutes. 

2- Meanwhile prepare the sauce: melt the butter in a saucepan and ad the onion. Stir for a few seconds, add the vinegar and reduce by half over a high heat. Add the stock. Simmer for 15 minutes and keep hot. 

3- Drain the brains and dry on absorbent paper, then divide into 8 pieces. Sprinkle with the lemon juice and seasoning. 

4- Heat the oil in a deep-fat frier to 180 C / 350 F, or until a cube of bread browns in 60 seconds. 

5- When the batter has rested, whisk the egg white until light and fluffy and fold in with a metal tablespoon.

6- Drop the brains into the batter, lift out each piece with a fork and fry, a few pieces at a time, until golden brown. Remove and drain on absorbent paper. 

7- Dry the parsley sprigs thoroughly, drop into the hot fat for a few seconds and drain well on absorbent paper. Arrange on a heated serving dish with the brains and lemon wedges. 

8- Stir the gherkins, mustard and chopped herb into the sauce. Pour into a heated sauce boat and serve immediately with the brain fritters. 

Yummy Brain fritters is tasty with sauce Robert

photo credit goes to =


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