4 servings

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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

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