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Indiana: Fried-Brain Sandwich

The Hoosier State is known for its pork products and festival fare. But Evansville, Ind.’s Hilltop Inn, until recently, was more famous for serving up a fried-brain sandwich that dates back to the days of waste-not German and Dutch settlers. After recent USDA regulations concerning the spread of mad cow disease, the restaurant created a version made from pork brains instead.

Ingredients:Oil for frying, brain on a bun with pickles and onions.

Fat Content: A 6-ounce scoop of beef brain batter fried up at the Hilltop Inn packed about 24 grams of fat. The pork version is estimated to be closer to around 18 grams. (Story: Sarah Klein, Image: Tim Schapker)

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