Black pudding dipping fritters by Brian McDermott
Whip up a traditional dish with a twist this St Patrick’s weekend with these modern takes on homegrown classics from Donegal chef Brian McDermott.
Black pudding dipping fritters
Black pudding is a nutritional 'superfood' according to many sources, but I was already a fan based purely on its flavour, and I'm lucky to have some of the best black pudding in the country available locally. Using pudding to create these tasty dippers is a little different and makes a great starter.
For the filling:
300g black pudding
1 apple, peeled and grated
6 leaves of fresh sage
For the crumb:
100g porridge oats
3 eggs, beaten
1 litre vegetable oil, for frying
Apple chutney, to serve
1. Preheat the oven to 170°C/325°F/gas mark 3.
2. To make the black pudding filling, simply place all the ingredients in a blender and blend until combined. Then shape into round, bite-size shapes.
3. Next, mix the breadcrumbs and porridge oats together. Roll each dipper in the flour and then the beaten egg. Then finely coat them in the breadcrumb and porridge-oat mix.
4. Heat the oil in a deep fat fryer or deep pot to 170°C/325°F. Fry the puddings until golden in colour. Place on a tray and cook in the oven for 5 minutes.
5. Serve with some apple chutney for dipping.
Try with white pudding or minced pork instead of black pudding.
Recipes extracted from Traditional Irish Cooking for Today by Brian McDermott, with photographs by A Fox In The Kitchen, published by The O'Brien Press at €9.99