- serves 4 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 3 tbsp plain flour
- 2 tbsp cold water
- 4 kangaroo brains (see Note)
- salt and pepper, to taste
- 1 tbsp butter or pork fat
Instructions
Mix the flour and water to make a batter. Add the kangaroo brains and seasoning and put to the side to rest.
Heat the butter or pork fat in a medium-size pan over a medium heat. When the fat is starting to crackle, use a dessert spoon to shape the mixture to small-size fritters and place in the pan.
When a nice golden brown colour is achieved (usually after 3 minutes), turn the fritters over to cook the other side for a further 3 minutes.
To test the fritters, lightly press on them and if they are raw, you will feel that they are soft.
Note
• You could substitude the kangaroo brains for lambs' brains.
This recipe is from Gourmet Farmer Afloat. Starts Thursday 19 February 2015 at 7:30pm on SBS ONE.
Read Matthew's wrap-up of The English & Australian Cookery Book
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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