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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup all-purpose flour |
1 cup beer |
1 pound veal sweetbreads |
1/2 cup saltine cracker crumbs |
vegetable oil |
1/2 teaspoon salt |
Directions:
1. Combine flour and beer; cover and set aside for 1 1/2 hours.
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.
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.
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.
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