Crispy Sweetbreads | RICARDO

Ingredients

• 1 lb (454 g) veal sweetbreads
• Vegetable oil, for frying
• 1/4 cup (60 ml) all-purpose flour
• Grated zest of 1/2 lemon
• 2 eggs
• 3/4 cup (180 ml) fine cornmeal (see note)
• 3 tablespoons (45 ml) parsley, chopped
• Salt and pepper
• 1 cup (250 ml) sour cream
• 1/2 clove garlic, finely chopped
• 1 tablespoon (15 ml) fresh chives, chopped
• 1 tablespoon (15 ml) fresh basil, chopped
• 1/4 teaspoon (1 ml) fresh rosemary leaves
• 1/4 teaspoon (1 ml) fresh tarragon, chopped
• 1 plum tomato, seeded and cut into small dice
• 1 teaspoon (5 ml) balsamic vinegar
• 1/4 teaspoon (1 ml) Cayenne pepper