Basic Fried Sweetbreads

    25 minutes

    Sweetbreads are a gland in beef cattle and they are commonly used in Latin American cuisine. We like them in tiny pieces, but others make them in larger portions.

    53 people made this

    Serves: 4 

    • 500g beef sweetbreads
    • 1/2 cup (60g) plain flour
    • 1 cup (250ml) oil for frying
    • salt and pepper to taste

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Tear the sweetbreads apart into 3cm sections. Discard the stringy ligaments that hold them together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
    2. Heat 1 cm oil in a large heavy frypan. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil and drain on paper towels. Season with salt and pepper to taste.

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    Reviews in English (15)


    I can't believe there is someone else in this world who loves sweetbread!!! We make ours the exact way. except i dont know how u can compare them to chicken hearts, yuk! we make them at the same time we make pheasant. we make the pheasant the same way. its nice to eat a few pheasant then a few sweetbread. sweetbread is a very soft texture with a sweet taste. mmm mmmm!! i strongly suggest people try them. but make sure your butcher gets the right muscle cause i've had butchers think they know what it is but don't. please people dont be afraid to try it, u wont be disapointed. (takes more than 1 cup of oil, enough to deep-fat fry.)  -  29 Jan 2005  (Review from Allrecipes USA and Canada)


    I always wanted to try sweetbreads, and always wondered what they were. I found some in my local grocery store for the first time and bought a package--very inexpensive! I used this recipe, and wow...quite delicious. Very mild and sweet flavor.  -  11 Feb 2006  (Review from Allrecipes USA and Canada)


    Love sweetbreads....very mild white meat...Actually folks closer to "it tastes like chicken" but better. I like to press mine after enitial parboiling to firm up.....1-2 mins. them press between pie plates ( cover with wrap please. and then just very lightly dust with flour and quick pan fry in butter. Don't muck around with it. just butter salt and pepper. Oh and do NOT overcook!!!!! most of the time mine just hit the pan with butter and then some salt and pepper.  -  19 Oct 2011  (Review from Allrecipes USA and Canada)