Beer Battered Black Pudding Fritters
The crispiest beer battered black pudding fritters! These fritters go great in a Scottish morning roll, in burgers or with a portion of crispy chips.
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These beer battered black pudding fritters are a twist on the battered black pudding that you’d find in Scottish chip shops! We’ve even used Scottish, Stornoway black pudding to keep things traditional.
If you’re a fan of black pudding, you’re going to love these fritters! They’re incredibly crisp on the outside & moist and tender on the inside. Using a really good quality black pudding is key here & other than that, they’re incredibly easy to make. Serve them in a sandwich with plenty of brown sauce or with a portion of chips & you’re in for a real treat…
For more sides, take a look at our collection of side dish recipes! And for more deep fried dishes (like frickles, mozzarella sticks & deep fried camembert), take a look at our collection of snacks & appetizers.
What You’ll Need
- Black Pudding – A good quality black pudding works best here! I used Stornoway black pudding, which is a traditional Scottish black pudding.
- Beer – A pale ale or lager works best for beer batters. Make sure to chill it in the fridge first, for a crispier batter.
- Plain Flour – We’re using plain/all purpose flour for both the batter & for dredging the pudding in (before coating it in batter).
- Cornflour – Replacing some of the flour in the batter with cornflour, makes it crispier & lighter once cooked.
- Baking Powder – As we’re using plain flour for our batter, we need to add in a teaspoon of baking powder, to make it crisp & light.
How To Make Beer Battered Black Pudding
The full, printable recipe card for these black pudding fritters can be found at the bottom of this post! Here’s a quick rundown of the recipe…
Prepping The Black Pudding
To prep the black pudding, we simply cut it into 2 cm thick slices. For the neatest slices, I like to slice my black pudding whilst it’s still in the packaging then remove it from each slice (doing this is optional though).
Beer Batter
Beer batter is super easy to make! To make this, we simply whisk plain flour with cornflour, baking powder & cold beer, to make a smooth, thick batter. Don’t forget to season the batter with salt as well!
How To Cook Black Pudding Fritters
It’s best to use a deep fat fryer to cook your black pudding fritters but if you haven’t got one, a pan of oil warmed on the stove will work as well (do this really carefully!). Once you’re beer battered black pudding is cooked, I’d recommend serving it straight away whilst it’s hot & crispy. Here’s how to cook them…
You might need to cook your fritters in batches, depending on how big your fryer is. Each batch can be served straight away once cooked or kept warm in an oven.
- Preheat a deep fat fryer to 180°c/356°f.
- Dredge your black pudding slices in plain flour then shake off any excess.
- Dunk the black pudding in the beer batter, making sure that they’re completely coated.
- Carefully lower the black pudding into the hot oil then cook for 4-5 minutes, until crispy & the internal temperature has reached 75°c/167°f.
- Let the oil drain off the fritters momentarily then place them onto a plate lined with kitchen paper.
- Season the fritters with sea salt then serve.
Tips & Tricks
- Use a good quality black pudding – I used Stornoway black pudding!
- Make sure that your beer is cold before using it. This is key to getting the crispiest batter.
- Let your deep fat fryer heat back up between batches, so that your black pudding cooks properly.
- Drain the oil off your black pudding fritters once they’re cooked, to avoid making them soggy.
- Season your black pudding with sea salt before serving, for maximum flavour!
- Serve your fritters straight away, whilst they’re hot & crispy.
Frequently Asked Questions
If you don’t have a deep fat fryer, you can still make beer battered black pudding! To do this, you’ll need to warm a pan of oil up on the stove to 180°c/356°f. Make sure to do this really carefully though!
For a light, beer batter, it’s best to use a pale ale or lager. For the crispiest batter, make sure that you chill your beer in the fridge for a couple of hours before using it. Beer batter is best used as soon as it is made so make sure to only add in the beer when you want to use it.
As black pudding is meat (it’s made from pig’s blood), it needs to reach an internal temperature of 75°c/167°f when cooked/reheated.
Black pudding fritters aren’t really suitable for making ahead of time & they’re best served fresh. However you could slice the black pudding ahead of time & keep them in an airtight container in the fridge.
Equipment Used
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More Side Dishes & Appetizers To Try!
- Rice Krispie Fried Mozzarella Sticks With Hot Honey
- Frickles (Deep Fried Pickles)
- Deep Fried Camembert
- Cheesy Buttermilk Skillet Cornbread
- Beer Battered Onion Rings With Buttermilk Ranch
- Duck Fat Oven Chips
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Beer Battered Black Pudding Fritters
Equipment
- Deep Fat Fryer
- Digital Food Probe
- Mixing Bowl
- Slotted Spoon
Ingredients
- 300 g Black Pudding (See Notes)
- 50 g Plain Flour (For Coating)
Beer Batter
- 175 g Plain Flour
- 50 g Cornflour
- 1 tsp Baking Powder
- 250 ml Cold Beer (See Notes)
Instructions
- Using a sharp knife, cut the black pudding into 2cm thick slices. Remove any packaging then set the pudding aside for now.Cutting the black pudding with the wrapper on still makes for cleaner slices. Make sure to remove the packaging once you've cut the black pudding though!
- Add the plain flour into a bowl then set aside.
- Preheat a deep fat fryer to 180°c/356°f.
Beer Batter
- Add the flour, cornflour & baking powder into a mixing bowl then whisk to combine.
- Pour the cold beer into the flour, whisk to combine then season with table salt.
Frying
- To cook, take a piece of black pudding & roll it in the flour, making sure that it's completely coated. Shake off any excess flour then drop into the batter.
- Coat the black pudding in the batter, let any excess drain off then carefully lower into the hot oil. Repeat the battering process with the remaining black pudding.If you dip the black pudding into the hot oil halfway (carefully!) & hold it there for a couple of seconds (or until it starts to float), it won't stick to the basket!Depending on the size of your fryer, you might need to cook the black pudding in several batches. Make sure not to overcrowd the fryer basket though.
- Cook the black pudding for 4-5 minutes, until golden & crispy then remove from the oil & drain on a plate lined with kitchen paper. Season with sea salt then serve.A digital food probe should register an internal temperature of at least 75°c/167°f once cooked. If you're cooking your fritters in batches, they can be served straight away or kept warm in an oven.
