INGREDIENTS
- lamb brains – 2.2 lb (1 kg)
- flour – 1.4 oz (40 g)
- eggs – 4 pcs.
- breadcrumbs – 3.5 oz (100 g) or breading batter – 12 oz (350 g)
- fat – 4/5 cup (200 ml) for frying
HOW TO COOK
Cut the pre-boiled brains into thick slices or smaller pieces, which are pressed and formed into oblong meatballs.
They are breaded in flour, beaten eggs, breadcrumbs or dipped in batter for frying.
Fry the brains in an oil bath, until they aquire a golden color. Serve them with a hot side dish of your choice.
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Source tastycraze.com
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