battered black pudding

Black Pudding Fritters in Beer Batter

Last Updated on 02/04/2021 by richard

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.

battered black pudding

Black Pudding Fritters in Beer Batter

Tasty black pudding slices deep fried in a beer batter
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course
Cuisine British
Servings 1
Calories 1061 kcal

Ingredients
  

  • 225 g Black pudding sliced
  • Oil for deep frying

For the Batter:

  • 300 ml Beer
  • Salt
  • Plain flour for dusting

Instructions
 

  • 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!

Nutrition

Calories: 1061kcalCarbohydrates: 11gProtein: 35gFat: 88gSaturated Fat: 22g
Tried this recipe?Let us know how it was!

Credits:

  • Gary Rhodes

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