Crispy Sweetbreads
Crispy Sweetbreads
Ingredients
- 1 lb (454 g) veal sweetbreads
- Vegetable oil, for frying
- 1/4 cup (60 ml) all-purpose flour
- Grated zest of 1/2 lemon
- 2 eggs
- 3/4 cup (180 ml) fine cornmeal (see note)
- 3 tablespoons (45 ml) parsley, chopped
- Salt and pepper
- 1 cup (250 ml) sour cream
- 1/2 clove garlic, finely chopped
- 1 tablespoon (15 ml) fresh chives, chopped
- 1 tablespoon (15 ml) fresh basil, chopped
- 1/4 teaspoon (1 ml) fresh rosemary leaves
- 1/4 teaspoon (1 ml) fresh tarragon, chopped
- 1 plum tomato, seeded and cut into small dice
- 1 teaspoon (5 ml) balsamic vinegar
- 1/4 teaspoon (1 ml) Cayenne pepper
- Salt and pepper
Instructions
- Place the sweetbreads in a bowl, cover with cold water and refrigerate for 4 hours, changing the water 2 or 3 times. Drain.
- In a bowl, combine all the sauce ingredients. Season with salt and pepper.
- Keep in the refrigerator.
- In a saucepan, place the sweetbreads and cover with salted water. Bring to a boil. Reduce the heat and simmer for 4 to 5 minutes. Remove from the heat, rinse under cold running water and drain well.
- With your fingers, remove the membrane off the sweetbreads and break into 2-cm (3/4-inch) in diameter small bites.
- Preheat the oil in the deep fryer to 190 °C (375 °F). With the rack in the middle position, preheat the oven to 120 °C (250 °F).
- In a bowl, combine the all-purpose flour and lemon zest. Season with salt and pepper.
- In another bowl, lightly beat the eggs.
- In a third bowl, combine the cornmeal and parsley. Season with salt. Dredge the veal sweetbread pieces in the flour, dip in the eggs and finally in the cornmeal. Fry for 5 minutes, half at a time. Drain on paper towels and keep warm after they are cooked.
- Serve warm with the sauce.
Crispy Sweetbreads