Popcorn sweetbreads

Tamara West

Serves 8-10 as finger food.

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

Directions

1. Soak lamb sweetbreads in milk and flaky sea salt overnight. Drain sweetbreads, peeling away any loose sinew, and dry. Cut into bite-sized pieces.
2. 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.
3. 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.

Check out Warren’s other scary food recipes

• Pressed veal tongues
• Potted rabbit livers
• Venison liver with caramelised onion and fennel bulb