Brain Fritters



Lambs’ brains are prized in France, New Zealand and almost every Asian country.The French  fry and saute them with lemon and parsley, In New Zealand we have traditionally made fritters out of brains, . In Turkish cuisine brain is either fried or baked.Chinese often cook it in a spicy hot pot or barbecue it.In North Africa, ( as told to me by Linda) it is very popular and cooked in a very hot spicy sauce .In most South Asian countries like India and Pakistan it is served as a delicacy, especially to visiting sons in law and is either sauteed in ghee and spices or cooked in an onion based curry.

Lambs’ brains have  high levels of protein, enough B12 in one serving to satisfy your whole day’s requirements and good levels of phosphorous, iron, copper and zinc. They are, however, quite high in cholesterol, so the fitness freaks could give this a miss.

And for all those who have never tried lamb brain before, then this is the recipe you should start with. Crisp on the outside with a creamy velvety texture inside, it is loaded with flavors and very delicious. Don’t hesitate. Next time you go to the butcher’s ask for lamb brain and cook it my way. I am sure you will start liking it.

What you need:

  • 3 lamb brains cleaned
  • 2 green chillies
  • 1 onion chopped
  • 1/4 tsp. mustard powder
  • 1/2 tsp. black pepper powder
  • 3 tsp. Worcestershire sauce
  • Salt to taste
  • 1 tsp.Ginger garlic paste,salt, 2 tsp. lemon juice for poaching

Poach the brains in a  pot of water with some salt, ginger garlic paste and lemon juice for about 8-10 minutes. Remove from the water and cut each brain into two. Cool. Mix all the remaining ingredients in a bowl and gently toss the brain pieces in the mix.

For the crumb coating:

  • 1 egg whisked
  • Flour for dusting
  • Panko bread crumbs 

Dust the pieces gently with flour. Dip in the beaten egg. Roll very gently in the bread crumbs. Deep fry and serve hot with garlic sauce/tomato ketchup or any other dip you fancy.

This is my contribution to Angie’s Fiesta Friday 32. I hope this dish will fly off my tray there. Fingers crossed 🙂



I would like to thank a dear blogging friend Ummey for showering me with a big bunch of awards. Not one , not two but four awards in all. I am honored and humbled with this token of appreciation from her. Thank you dear Ummey for nominating me for Versatile blogger award, Wonderful team member readership award, the WordPress family award, and the Liebster award .This is very kind of you.

Ummey hosts a wonderful blog which is dedicated to comfort food and not being bikini ready. For those who are not familiar with her blog please do check it out. It has beautiful recipes accompanied with pictures which are a visual treat.


35 thoughts on “Brain Fritters

  1. I would love to try one of these delicacies. As for cooking them myself, I’m afraid I live in the wrong part of the world where butchers, even less supermarkets, don’t carry this type of thing. Occasionally I get some offal from farmers, but rarely, and I get no choice. However, maybe things will change one day as people realize that too much here goes to waste. I do love reading about other people’s spicy, delicious recipes in the meantime, and just have to imagine how they taste.

    Liked by 1 person

  2. Very interesting, skd! It looks delicious. Though I would be afraid of eating this, knowing the ingredients, I bet I would love it if not told until after that first bite. 🙂


  3. OMG, I love you for this!

    I grew up eating fried brains and eggs — my favorite breakfast. Everyone I grew up with turned up their nose to anything offal, especially brains, but you’re so right, they are a delicacy and ever for delicious to eat.

    Thank you so much to putting this to mind. Brains are nothing I can purchase in a market here. They have to be specially ordered then imported. I might have to do that soon. 🙂


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