Breaded Sweetbreads

Oxmoor House
4 servings


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1 cup all-purpose flour
1 cup beer
1 pound veal sweetbreads
1/2 cup saltine cracker crumbs
Vegetable oil
1/2 teaspoon salt


Combine flour and beer; cover and set aside for 1 1/2 hours.

Place sweetbreads in a medium mixing bowl; cover with cold water. Set aside to soak for 1 hour. Drain well; remove and discard white membrane.

Place sweetbreads and water to cover in a small Dutch oven. Bring to a boil. Reduce heat, and simmer 20 minutes. Drain well, and rinse with cold water. Cool sweetbreads completely.

Slice sweetbreads in half lengthwise. Dip in beer batter; roll in cracker crumbs. Deep-fry in hot oil (375°) until golden brown. Drain on paper towels, and sprinkle with salt. Serve immediately.

Created date

February 2010