Seal Brain Fritters ~ Inuit ~ Contemporary

2 seal brains
1 T. salt
1 T. vinegar
water to cover
2 T. egg powder, mixed with
6 T. luke warm water
1/2 C. flour
1/4 C. reconstituted powdered milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. mixed herbs
2 T. melted butter
fat for deep frying

Wash the seal brains in salted water. Remove loose skin and blood.
Soak the brains in fresh cold water for 1 hour, changing the water two
or three times.

Cover with water to which 1 tablespoon salt and 1 tablespoon vinegar
has been added and boil for 15 minutes. Drain and pat dry. Mash the
brains until soft and light. Mix the flour, eggs and milk together,
beating well to make a soft smooth batter. Add the brains, melted
butter, herbs, salt and pepper to the batter, and mix well.

Drop tablespoons of the mixture into hot fat and deep fry until golden
brown. Drain the fritters well before serving.

Yield: 4 Servings

from: Northern Cookbook edited by Eleanor A. Ellis

The powdered eggs and milk used here reflect the fact that in the high
Arctic all imported staples come in by Sea-lift during July and August
when the ocean shipping lanes are ice free and must be
non-perishable so they can last a year. The cost of fresh milk and
produce, brought in by air freight the rest of the year, is prohibitively
high. Fresh milk is over $6 per quart in come Northern communities.
For the same reasons, the frying fat would be marine animal derived
and not vegetable oil.