Serious Eats: Recipes
Sunday Supper: Fried Sweetbreads with Carrot Salad
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Sweetbreads are the thymus or pancreas (neck and stomatch sweetbread, respectively) of a calf. They are subtly flavored and have a delicate texture, and are an excellent introduction to those who are a little wary of offal. Sweetbreads are a treat.
This is a simple preparation that adds some crunch to the soft nuggets of sweetbreads. And the carrot salad contributes a lemony sweetness to round out the meal. When buying sweetbreads make sure to ask a lot of questions and go to a butcher you trust.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)