Fritters of brains mixed with grated gruyere cheese are a delicious way to begin your journey into enjoying one of the most under-utilized offal delicacies.
Serve 2-4 and makes about 10-12 cakes
4ozcooked lamb or other brains *see noteI used 2 whole lamb brains, halved
2ozGruyere or Parmesan cheese
1large egg
2tablespoonsheavy cream or half and half
2tablespoonsall purpose flour or equivalent
Fresh cracked black pepper
A few scrapes of fresh nutmeg
Tiny pinch of cayenne
For serving
Fresh sage leavesabout 12
¼cupclarified butter or cooking oilfor frying
Fresh lemon wedges
Instructions
Batter
Cut the lamb or other brains into ½ inch cubes, then mix with the remaining ingredients except the flour. Mash the brains around with a fork a bit to break them up. Add the flour until just combined.
Cook a small piece of batter to test the seasoning and adjust as needed. Heat the clarified butter or oil in a pan about 8-10 inches in diameter, a cast iron skillet is great.
Cooking the Fritters
Fry the sage leaves until just crisp, then transfer to a pan lined with a towel in the oven to keep warm. Fry the cakes a few at a time in the now sage-flavored butter until golden on each side, transferring cooked brain fritters to a dish in a warmed oven.
Once all the fritters are done, arrange them on a warmed plate, put a sage leaf on each on, and serve hot with lemon wedges.
Notes
To prepare the brains for cooking
Soak the brains in cold water in the refrigerator, changing the water until it runs clear, then poach them in lightly salted water to cover with a peel of lemon zest and a bay leaf for 20 minutes. Cool the brains in their liquid completely, then they’re ready for the fritters.
Using other brains besides lamb
You can use other brains here, and you'll get a better yield from pork or beef. All of my lamb and goat brains have lost about half their weight after poaching, for what it's worth.