Haggis balls

Many years ago I had a sauce on a steak in Edinburgh that was essentially haggis, cream and brandy. That opened my taste buds to how well haggis works with steak. However, discovering the beauty of a haggis ball on a recent visit to my favourite local steak joint made me try them again at home.

The recipe that looked closest to my experience was from Nick Nairn but this is adapted a bit (I find you need far more sparkling water than that recipe). They do make a great companion to a steak (possibly better than an onion ring) but don’t be surprised to find yourself popping a whole bowl of balls in your mouth before you know it.

Step 1 - Balls

• Remove the wrapping from the haggis and cut into even sized pieces

• Roll them in your hands to shape into balls (about 4 cm is ideal)

• Dust lightly with plain flour

Step 2 - Batter

• Heat a deep fat fryer to 190 C

• Put the plain flour, self-raising flour, tumeric and smoked paprika in a mixing bowl and add seasoning to taste

• Beat in sparkling water until the consistency is like double cream

• Dip each ball in the batter then drop into the hot oil

• The balls are done when golden brown - about 4 minutes

• Serving suggestion: with a good steak!

  

Ingredients

• 1 Haggis

• 80g Self-raising flour

• 120g Plain flour

• Pinch of tumeric

• Pinch of smoked paprika

• 300ml of sparkling water