ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Breaded Sweetbreads

Yield 4 servings


  • 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.

Oxmoor House Homestyle Recipes