Crispy Fried Haggis Recipe with Chilli Dipping Sauce
You will need:
300ml veg oil for frying
160g self-raising flour
240g plain flour
pinch smoked paprika
280ml sparkling water
salt and pepper
For the sweet chilli dressing
4 tbsp rice wine vinegar
2 tbsp sweet chilli sauce
4 tbsp light sesame oil
Step 1 : Make the batter
Place both flours into a large bowl, add the turmeric, paprika, salt and pepper and gradually whisk in the cold sparkling water until you have a batter with the consistency of double cream.
Step 2 : Put together the dressing
Whisk together all the ingredients in a bowl and set aside.
Step 3 : Create the haggis balls
For the haggis, remove the casing and chop it into bite-size pieces. Roll between your palms to make even balls. Dust with flour, shake off any excess.
Step 4 : Cook and serve
Heat the oil in a deep-fat fryer or a large wok. You can test the heat of the oil with a small cube of bread. Simply add to the oil and if the bread turns golden-brown in 30 seconds the temperature is ideal. As always, keep a close eye on hot oil.
Dip the floured balls into the batter and gently drop each one into the hot oil. Deep fry for 3-4 mins or until crisp and golden brown. Lift out with a slotted spoon, and drain on kitchen paper. Serve hot with the dipping sauce.