Beignets de Cervelle d’Agneau

Beignets de Cervelle d’Agneau


Yes well. If just I wrote “brain fritters”, you wouldn’t give this recipe a second look, but believe me, you should not knock this dish until you have tried it.

I called in to JB Quality meats this evening, and was delighted to find he had brains. Mind you they are not as cheap as they once were.  At $16 a kilo they are considerably dearer than boneless chicken thigh fillets.  But as a treat, they are worth it.I used to love brain fritters as a kid, and I still like a wee nostalgia meal now and again.  They have a texture like scrambled eggs made with cream, and a subtle delicate flavour very faintly reminiscent of seafood.   The only fritters better are those made with whitebait!

EDIT:  Correction.  Mussels!


  • 500 g lambs’ brains
  • 1/2 cup water
  • 1/2 cup milk
  • 1 bay leaf
  • 1/4 tsp mace
  • 1/2 tsp salt
  • a squirt of lemon juice
  • 3 eggs
  • 3 Tblsp flour
  • salt and pepper
  • 1/2 teasp curry powder
  • Olive oil for frying


  1. Whisk the eggs and beat in the flour, curry powder, salt and pepper
  2. Leave to stand for twenty minutes or so.
  3. Clean the brains of any skin etc and place in a saucepan with the water and milk, bay and mace
  4. Bring to the boil and simmer gently for about five minutes
  5. Pour into a strainer and sprinkle wih lemon juice
  6. Leave to cool
  7. (you can freeze the milk to use as stock in seafood chowder)
  8. Break the brains up into smaller pieces and mix into the batter
  9. Fry a couple of spoonsful per fritter in hot oil until both sides are golden brown

I used to love brain fritters with homemade plum sauce, but sadly I have none, so tonight I ate them with Rosella Fruit Chutney and they were superb!


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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2 Responses to Beignets de Cervelle d’Agneau

  1. Pingback: Plum Sauce | Kummerspeck

  2. Pingback: Mussel Fritters | Kummerspeck

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