Brain Sandwiches

Serves: 5
Total Calories: 9
Yield: 6 - 8 sandwiches


12 ounces cleaned pork brains
3 - 4 heaping tablespoons all-purpose flour
1 level teaspoon baking powder
1 large egg
salt and pepper to taste


Wash brains in pieces under cold running water, removing as much of the thin covering membrane as possible. With hands, knead brains to break up into small lumps. Combine with remaining ingredients in a large mixing bowl; beat with electric mixer on medium-low speed until batter is very nearly smooth; do not over beat.

Heat about 1/4 inch vegetable oil in a large skillet until bubbling hot, but not smoking. Drop batter by spoonfuls (allowing about 3 tablespoons per fritter) and fry until batter bubbles and begins to look dry. Turn and fry on other side until edges are crispy and golden brown. It should take about 5–6 minutes per side. Serve on hamburger buns with sliced onion, pickle, and other hamburger-type toppings and garnishments, as desired.

Nutritional Facts:

Serves: 5
Total Calories: 9
Calories from Fat: 5

This Brain Sandwiches recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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