Deep Fried Brains Recipe

 

Deep Fried Brains Recipe is highly nutritious and tasty French delicacy made with calf brains. Simple, budget friendly, cooked and served under 30 minutes!

 

Brains of animals ( calf, beef, pork, lamb ) are traditional delicacy in Europe, Northern Africa, India, Pakistan, Bangladesh and Turkey. In France it is cervelle de veau ( calf’s brain ) and maghaz in Africa and Asia.

My father liked fried brains recipe and whenever my parents’ local butcher had fresh supplies of brains, he always kept it for us.

The price was and still is more than acceptable. For 600 grams of brains, I paid less than one US dollar. It seems to me you don’t have to be an adventurous eater to like this dish. It tastes like creamy fish roe and, the same as with every dish, it needs to be prepared properly to taste fine, at least.

How to cook brains ?

Before you start gathering the ingredients to prepare this delicacy, I recommend you clean the brains by separating capillaries from it, gently, with the knife. That’s what my mother always did.

 

For 14 polpettes, you need 2/3 cup of cleaned brain. 600 grams of brains I bought makes 2 ½ cups. What is left after one batch of deep fried brains recipe, I pack and freeze.

You can keep it, cleaned, in your freezer up to 6 weeks. It serves for another brain festive dinner ( scrambled eggs are great if you add some fried onions, garlic and brains ).

 

When you combine all the ingredients to form the balls, your mixture should be spoonable but not runny. Once cooked, deep-fried patties are crispy on the outside but soft and tender inside.

In case you have any doubts about this gourmet food, let me say it is highly nutritious and of high quality. It gives exquisite taste and is the best if served with fresh salad packed with greens.

For nutrition and health benefits, please look here .