To ensure your sweetbreads come out perfect the most important part is the pre-soaking in milk. Be sure to pay close attention to this part.
For the sweetbreads:
1. Place sweetbreads, milk and salt into a bowl and stir together. Cover and place in the refrigerator overnight. (soaking the sweetbreads overnight will draw out any impurities)
For honey-mustard:
- Place all ingredients into a bowl and stir together. Season with salt and pepper, cover and refrigerate for at least 6 hours to allow the flavors to merry.
- Preheat oil to 350°F.
- Strain sweetbreads and gently rinse under cold water. Pat dry and set aside.
- Place flour, paprika, garlic powder, and onion powder in a shallow dish and mix together.
- Dip pieces of sweetbread in the beaten eggs followed by the flour mixture and toss to coat, shaking off any excess.
- Deep fry sweetbreads for 3 to 5 minutes or until golden brown. Drain on paper towels quickly transfer onto a baking sheet lined with a cooling rack.
- Season with salt and pepper and serve with honey-mustard dipping sauce.
Recipe source: Spoon Fork Bacon
Photo source: A Foodie World
