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.
Servings: 4 People
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.
Notes
1. Black Pudding - I used Stornoway black pudding for my fritters but any brand will work. It's best to cut the pudding through the packaging for the cleanest slices (make sure to remove it afterwards!). I like to cut my black pudding so that it's around 2cm thick but you can cut them thinner or thicker if you'd prefer - keep in mind that the cooking time will need to be adjusted.
2. Deep Fat Fryer - A deep fat fryer works best for cooking these fritters but if you haven't got one, a pan of oil warmed up on the stove will work as well. Make sure to do this carefully though!
3. Beer - For a light, crispy batter I’d recommend using either a lager or a pale ale. Make sure that the beer is cold before using. This is the secret to super crispy batter!
4. Batter – For the best results, the beer batter should be used straight away. Make sure not to overmix it! For a alcohol-free batter, use sparkling water instead of beer.