I was looking through my old recipes and found this one from Gary Rhodes for black pudding fritters in beer batter.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
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.
A Deep Fryer is Best
For best results, instead of an oil-filled pan, I use a countertop deep fryer like this one from Amazon.
The most important benefit of deep oil fryers is the ability to control the oil temperature accurately. This takes away all the guesswork and gives consistent results.
Other Recipes You Maybe Interested in …..
Here’s the Recipe …
Black Pudding Fritters in Beer Batter
Equipment
- Deep Fat Fryer
Ingredients
- 225 g Black pudding sliced
- Oil for deep frying
For the Batter:
- 300 ml Beer
- Salt
- Plain flour for dusting
Conversions
Instructions
- Preheat the oil in a deep fat fryer or large deep pan 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!
You may also like one of my other favourite recipes …
Credits:
- Gary Rhodes
- theyorkshiregentleman.com