Thursday 14 December 2017

Butter deep fried for sweet treat

Simon Robertson, The Fiddler's Elbow head chef who created deep-fried butter balls
Simon Robertson, The Fiddler's Elbow head chef who created deep-fried butter balls

Chefs have created a calorific treat to rival the deep fried Mars Bar, deep fried butter balls.

The snack, already popular in the US, has been given a Scottish twist as it is cooked in Irn Bru batter.

Edinburgh bar The Fiddler's Elbow is serving the pudding for what is thought to be the first time in Scotland.

The sticky dessert, called Braveheart Butter Bombs, is served with an Irn Bru ice cream and coulis. A variation featuring deep fried whisky instead of Irn Bru will also be offered.

While critics have dubbed deep-fried butter a "coronary on a plate", the chefs said it should be all right in moderation.

The dishes have been devised by Simon Robertson, The Fiddler's Elbow head chef, with the help of Paul Fitchie, a former chef with Harvey Nichols.

Mr Robertson said: "We thought we'd add a bit of fun to our menu of Scottish dishes and it's really got people talking. Some folk are saying it's a heart attack on a plate and, okay, it's not exactly health food but as long as you're not having it every day it shouldn't be any problem."

The dessert is made by freezing balls of butter before dipping them in batter soaked with Irn Bru. These are then submerged in bubbling hot oil until browned.

Oliver Scott, who runs The Fiddler's Elbow, said: "It might not be too nutritious but it's definitely delicious. We've been trying it out on volunteers who are loving it. It actually tastes lighter than you'd expect, it's a bit like eating a banana fritter but nicer and obviously a bit naughtier.

"We hope it will help cheer people up in a time of gloom. We know that when things are tough economically people like to treat themselves to a little comfort food and this is the ultimate indulgence - so long as people don't overdo it."

Press Association

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