This appetiser is not only a delicious nod to Scotland's culinary heritage but also adds a crispy, flavourful kick to your celebration.
· 3 eggs
· 1/2 cup flour
· 1/2 cup breadcrumbs
· 1 tsp smoked paprika *optional
· 2 tbsp parmesan cheese *optional
· Vegetable oil for frying
1. Take the haggis out of the package and break it up with a fork in a bowl.
2. Beat one egg separately and then add to the haggis mix and stir it together.
3. Put the flour in one bowl and season with salt and pepper.
4. Beat the remaining 2 eggs in another bowl.
5. Then put the breadcrumbs in a third bowl with the smoked paprika and parmesan cheese if you’re using it.
6. Now start to roll the haggis into balls around 1 inch in diameter. It helps if you have slightly wet hands. We usually roll 2-3 at once and place them in the flour bowl, coat them, followed by the egg bowl where you roll them in the egg mixture, and then finally the breadcrumbs where you make sure they’re all coated evenly.
7. Place them on a plate spaced apart.
8. Continue until you’ve finished all of the haggis! It should be around 12-16 haggis balls.
9. You can cook immediately or place in the fridge until you’re ready to cook. This can also help set the coating a little more.
10. Use a deep fat fryer, or a saucepan filled with around 3/4-1 inch of vegetable oil and heated to about 170°C
11. Fry for around 2-3 minutes until golden, ensuring you turn them if they are sticking out of the oil a little.
12. Place on a plate with a paper towel to allow any fat to drain, and serve when cooled slightly.
We strongly suggest serving it with a whisky dipping sauce. You can find our recipe here - The Farmer's Son Burns Night Whisky Sauce