Moroccan · Appetizer
Lamb Brain Fritters
An offal specialty of Fassi home cooking, lamb brains are poached gently until firm, then dipped in a light batter and fried until golden — a delicate, custardy interior inside a crisp shell, traditionally served with a squeeze of lemon.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Ingredients
- 4 lamb brains, cleaned and membranes removed
- 1 tbsp vinegar (for soaking)
- 100 g flour
- 1 egg
- 1/2 tsp paprika and a pinch of cumin
- Neutral oil, for frying
- Lemon wedges, to serve
- Salt and pepper
Method
- 1
Soak and clean
Soak the brains in cold water with the vinegar for 20 minutes to help firm them and remove any blood, then carefully peel away the thin outer membrane.
- 2
Poach
Simmer the cleaned brains gently in lightly salted water for 10–12 minutes until firm, then drain and cool. Slice into thick pieces once firm enough to handle.
- 3
Make the batter
Whisk the flour, egg, paprika, cumin, salt, pepper and enough cold water to make a smooth, coating batter.
- 4
Dip and fry
Dip the poached brain slices in the batter and fry in moderately hot oil until golden and crisp, about 2–3 minutes a side.
- 5
Drain
Drain briefly on paper.
- 6
Serve
Serve hot with lemon wedges and bread.
Chef's tips
- Poaching the brains first firms them enough to slice and batter cleanly, since they are extremely delicate raw.
- Handle the poached brain gently when slicing — it remains soft and can break apart easily.
- Serve immediately after frying; like most fritters, they lose their crispness quickly once cooled.
Frequently asked questions
Are lamb brains commonly eaten in Morocco?
Yes, offal of all kinds, including brains, liver and heart, is a valued and traditional part of Moroccan home cooking and butcher shop offerings, especially in Fassi cuisine.
What does the texture become after cooking?
Poached and then fried, the interior turns soft and custardy, almost like a savoury custard, encased in a crisp fried shell.