Sweetbread Poppers

Name: Sweetbread Poppers
Total time: 10 min
Yield: 9 servings
Cuisine: kosher
Ingredients: 0.5 oz Canola Oil; 0.333 lb veal sweetbreads; 0.33 each Eggs; 0.25 cup panko breadcrumbs; 0.25 oz Dijon mustard; 0.083 cup all-purpose flour; 0.05 tsp paprika; 0.05 tsp Kosher Salt; 0.02 tsp Black Pepper

🍳 fryer ⏱ 10 min 🍽 serves 9 📋 9 ingredients

Ingredients per serving

0.5 oz Canola Oil
0.333 lb veal sweetbreads
0.33 each Eggs
0.25 cup panko breadcrumbs
0.25 oz Dijon mustard
0.083 cup all-purpose flour
0.05 tsp paprika
0.05 tsp Kosher Salt
0.02 tsp Black Pepper

Method

Soak veal sweetbreads in cold water 1 hour. Blanch 2 min, ice bath, peel membrane. Cut into bite pieces. Season flour with salt, pepper, paprika. Dredge sweetbreads in flour, dip in beaten egg, coat in panko. Deep-fry at 350°F for 2-3 min until golden. Drain. Serve hot with mustard dip.

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