Seal brain fritters

Yield: 4 Servings

Measure Ingredient
2 \N Seal brains
1 tablespoon Salt
1 tablespoon Vinegar
\N \N Water to cover
2 tablespoons Egg powder, mixed with
6 tablespoons Luke warm water
½ cup Flour
¼ cup Milk
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Mixed herbs
2 tablespoons Melted butter
\N \N Fat for deep frying

Wash the seal brains in salted water. Remove loose skin and blood.

Soak the brains in fresh cold water for 1 hour, changing the water two or three times.

Cover with water to which 1 tablespoon salt and 1 tablespoon vinegar has been added and boil for 15 minutes. Drain and pat dry.

Mash the brains until soft and light.

Mix the flour, eggs and milk together, beating well to make a soft smooth batter.

Add the brains, melted butter, herbs, salt and pepper to the batter, and mix well.

Drop tablespoons of the mixture into hot fat and deep fry until golden brown.

Drain the fritters well before serving. Serves 4.

From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973

Typos by Bert Christensen.

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