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Breaded Sweetbreads

Yield 4 servings

Ingredients

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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

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