This Black Pudding Dipping Fritters Recipe is from Donegal Table by Brian McDermott.
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.
– 300g black pudding
– 1 apple, peeled and grated
– 40g butter
– 6 leaves of fresh sage
– 200g breadcrumbs
– 100g porridge oats
– 50g flour
– 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.
Brian’s Tip: Try with white pudding or minced raw pork instead of black pudding.
Brian McDermott has built a national reputation as a chef on one simple belief – that tasty, healthy food based around traditional recipes and local produce is something every family can make and enjoy.
Every family can enjoy this collection of achievable, affordable and accessible recipes celebrating the best of Donegal’s warmth and traditions.
Whether it’s cooking freshly-caught mussels for the fishermen at Greencastle pier or sharing his skills with others at his cookery school, Brian loves to celebrate the best of his home county’s warmth and traditions.