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.
(home of some very weird recipes)