Serves 8-10 as finger food.
|500 g||Sweetbreads, I used lamb sweetbreads (Main)|
|2 Tbsp||Flaky sea salt|
|1 Tbsp||Smoked paprika|
|1 Tbsp||Onion powder|
|2 tsp||Garlic powder|
|1 tsp||Ground mace|
|½ tsp||Freshly ground black pepper|
|1||Egg, beaten, to dip sweetbread|
|1 serving||Peanut oil, to fry|
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- 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.