Meat / RICETTI
Maltese brain fritters
Traditional brain fritters with eggs, garlic and parsley.
◷ 55 min / 4 servings
Method
- Poach brains gently in lemon water for 15–20 minutes until cooked. Drain and cool.
- Chop roughly and mix with eggs, crumbs, chopped garlic and parsley. Season.
- Shape 12 small flat patties and lightly coat in flour.
- Fry in oil for 4 minutes per side until golden and piping hot inside.
✳ From the kitchen
Use only brains supplied for food by a butcher and follow their preparation advice.
Tradition reference
Anna Sultana · Maltese family brain fritters, 2010 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.