Photo by Tamara West
Serves 8-10 as finger food.
- Soak lamb sweetbreads in milk and flaky sea salt overnight. Drain sweetbreads, peeling away any loose sinew, and dry. Cut into bite-sized pieces.
- Sift flour with smoked paprika, onion powder, garlic powder, ground mace, salt and ground black pepper. Dip sweetbread pieces into beaten egg, then coat in the flour mix.
- Shallow fry in hot peanut oil, until golden brown. Drain on to paper towels, season, and serve with fresh squeezed lemon, or a mustard dipping sauce.
Check out Warren’s other scary food recipes