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Popcorn sweetbreads

Name: Popcorn sweetbreads
Ingredients: 500 g Sweetbreads, I used lamb sweetbreads (Main); 2 cups Milk; 2 Tbsp Flaky sea salt; 1 cup Flour; 1 Tbsp Smoked paprika; 1 Tbsp Onion powder; 2 tsp Garlic powder; 1 tsp Ground mace; 1 tsp Salt; ½ tsp Freshly ground black pepper; 1 Egg, beaten, to dip sweetbread; 1 serving Peanut oil, to fry

Tamara West

Warren Elwin

Food writer

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Serves 8-10 as finger food.

500 g	Sweetbreads, I used lamb sweetbreads (Main)
2 cups	Milk
2 Tbsp	Flaky sea salt
1 cup	Flour
1 Tbsp	Smoked paprika
1 Tbsp	Onion powder
2 tsp	Garlic powder
1 tsp	Ground mace
1 tsp	Salt
½ tsp	Freshly ground black pepper
1	Egg, beaten, to dip sweetbread
1 serving	Peanut oil, to fry

Soak lamb sweetbreads in milk and flaky sea salt overnight. Drain sweetbreads, peeling away any loose sinew, and dry. Cut into bite-sized pieces.
Sift flour with smoked paprika, onion powder, garlic powder, ground mace, salt and ground black pepper. Dip sweetbread pieces into beaten egg, then coat in the flour mix.
Shallow fry in hot peanut oil, until golden brown. Drain on to paper towels, season, and serve with fresh squeezed lemon, or a mustard dipping sauce.