FRIED CARDAMOM SWEETBREADS
MAKES: 24
125 ml (4 fl oz/½ cup) milk
300 g (10½ oz/2 cups) plain (all-purpose) flour
1 teaspoon baking powder
½ teaspoon ground cardamom
125 g (4 oz/½ cup) butter, melted
oil, for deep-frying
sifted icing (confectioners’) sugar, for sprinkling
Bring the milk to the boil, then leave to cool.Sift the flour, baking powder and cardamom into a mixing bowl. Add the melted butter and stir with a wooden spoon until combined and crumbly.
Pour in the cooled milk and mix to a soft dough. Knead lightly for 1 minute, or until smooth.
Roll the dough into walnut-sized balls. Roll them into thick fingers, then press each one around a forefinger to make a crescent shape.
Heat the oil to 180°C (356°F), or until a cube of bread dropped into the oil browns in 15 seconds. Add six salooq at a time and fry for 5 minutes, turning to brown evenly.
Lift out with a slotted spoon and drain on paper towels.
After two batches are cooked, place the salooq in a bag of icing sugar and shake to coat. Lift them out.
Cook and coat the remaining salooq. Serve warm or cold.
Recipe posted by Corne Liebenberg
