Soaking your sweetbreads removes any impurities and blood in the tissues. Use milk or buttermilk to mellow out the gamey taste that sweetbreads, like all organ meats, can have. Buttermilk gives your sweetbreads a slightly sweeter flavor that works well with “southern-fried” recipes. [3] X Research source Some chefs recommend soaking the sweetbreads for as long as 24 hours to ensure that they’re clean and firm. If you’re soaking your sweetbreads in water, change the water 2-3 times to keep it fresh. [4] X Research source
You don’t need to rinse or dry the sweetbreads before putting them in the pot. Because sweetbreads are delicate, don’t use tongs or any other utensil at this stage—you want to handle them as gently as possible.
Sweetbreads can be very delicate, so be careful! If you stir too vigorously, you might break them apart.
As you’re waiting for the water to boil, fill a large bowl with ice and water and set it to the side.
Even though your sweetbreads will be a bit firmer than they were before, they’re still pretty delicate. Don’t squeeze them too tightly with the tongs—use just enough pressure to hold them firmly.
The longer you press your sweetbreads, the firmer they’ll be. Pressing sweetbreads is optional, but it gives all of your sweetbreads a uniform shape and texture. Think in terms of the difference between chicken nuggets and chicken tenders—pressed sweetbreads are more like nuggets.
If you don’t have a thermometer, just use a wooden spoon! Set the end of the handle into the oil. When the oil is hot enough for frying, it will bubble around the handle. Check the temperature of the oil periodically while frying to make sure it stays hot enough.
For crispier breading, add 1 cup (240 mL) of bread crumbs. If you have a breading recipe for fried chicken, you might want to try that instead. The mild flavor of sweetbreads is similar to chicken so the same spices work well.
For a more southern-fried flavor, soak your blanched sweetbreads in buttermilk for about 10 minutes, then dredge them in the seasoned flour. [15] X Research source
If your oil’s ready, put your sweetbreads straight from the flour into the oil. Otherwise, let them sit on a plate. Looking to cut some calories? Skip the breading and egg wash and drop your sweetbreads straight into the oil to sauté them.
Try an aioli if you want a creamy sauce that complements the mild flavor of the sweetbreads. If something sweet and spicy is more to your liking, you could whip up an easy honey mustard. Make a Madeira sauce for a more traditional European dish. [19] X Research source
For a gas grill, preheat your burners on high for 10 minutes, then lower to medium-high. [21] X Research source While you’re heating up your grill, soak your wooden skewers in warm water. That’ll keep the skewers from burning while they’re on the grill.
For an Argentinian take, season your sweetbreads with salt and lemon or lime juice and place them directly on the grill whole. [23] X Research source
Cover the grill only if you’re using a gas grill. To make sure the sweetbreads are done, cut a piece open—if it’s a milky white color throughout, you’re good to go.
Add a little tang by making your own barbecue sauce. Use buffalo sauce to give your sweetbreads a spicy kick. Make chimichurri for an authentic South American dish. [26] X Research source
