I was looking through my old recipes and found this one from Gary Rhodes for black pudding fritters in beer batter.
Small black puddings are available widely but I like the catering size (1.36kg) black pudding available from Costco.
I cut it into 25mm slices and freeze them defrosting a few at a time as I need them.
Black Pudding Fritters in Beer Batter
- 225 g Black pudding sliced
- Oil for deep frying
For the Batter:
- 300 ml Beer
- Plain flour for dusting
- Pre-heat the oil to 180°C/350°F
- The first thing to do is prepare the black pudding. This can be cut into 12 х 2.5 cm (1 in) pieces – these are really the perfect size for snacks – or split the pudding through the middle, then cut in half to give you quarters. These are a good size for a starter or part of a main course.
- The next stage is to make the batter. Sift the self-raising flour into a bowl and whisk in the beer, making sure you are left with a good thick consistency. This will increase the lightness of the finished dish.
- Lightly dust the black pudding with the flour and then dip in the batter. This is best done with a cocktail stick, completely covering the pudding itself while preventing your hands from becoming covered.
- Providing that the oil has been heated to 180°C/350°F, the cooking time will be between 3-5 minutes until crispy and golden brown. Remove from the fryer, shaking off any excess fat.
- Lightly sprinkle with salt and serve, perhaps with the sauce of your choice, or why not be really traditional – and eat them with chips out of newspaper!
- Gary Rhodes