Fried Sweetbreads

    25 min

    Sweetbreads are the throat and pancreas glands from calves or lambs. They're available from good butchers. They are an acquired taste but if you are an offal lover - try them and see. This is a straightforward recipe that involves dipping them in flour and lightly frying, but they also taste good simmered in a creamy herb sauce.

    63 people made this

    Serves: 4 

    • 450g lamb or veal sweetbreads
    • 4 tablespoons plain flour
    • oil for frying
    • salt and pepper to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Trim the sweetbreads and rinse with water. Dip the slightly wet sweetbreads into flour.
    2. Heat 2mm of oil in a large heavy frying pan. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on kitchen paper. Season with salt and pepper to taste.

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    Reviews in English (15)


    Something else. Added a sprinkle of ground bay leave & paprika mix from Spain  -  01 Apr 2011


    I can't believe there is someone else in this world who loves sweetbread!!! We make ours the exact way. except i dont know how u can compare them to chicken hearts, yuk! we make them at the same time we make pheasant. we make the pheasant the same way. its nice to eat a few pheasant then a few sweetbread. sweetbread is a very soft texture with a sweet taste. mmm mmmm!! i strongly suggest people try them. but make sure your butcher gets the right muscle cause i've had butchers think they know what it is but don't. please people dont be afraid to try it, u wont be disapointed. (takes more than 1 cup of oil, enough to deep-fat fry.)  -  29 Jan 2005  (Review from Allrecipes US | Canada)


    I always wanted to try sweetbreads, and always wondered what they were. I found some in my local grocery store for the first time and bought a package--very inexpensive! I used this recipe, and wow...quite delicious. Very mild and sweet flavor.  -  11 Feb 2006  (Review from Allrecipes US | Canada)

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