Mix the beer and the flour, add a little black pepper and cayenne, to make a batter.
Unwrap the haggis and form the haggis bits into balls the size of small walnuts.
Put about an inch of oil in a pan or wok and heat up.
When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.
Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels.
Mix the whiskey and mustard in a little bowl to make a thin dipping sauce.
Serve haggis balls on a platter with the dipping sauce bowl in the middle.
Ingredients:
1 cup beer
1 cup flour
1 dash black pepper
1 dash cayenne or 1 dash paprika
1 macsweens vegetarian haggis
oil ( for frying)
2 tablespoons Dijon mustard
1 tablespoon whiskey ( scotch)
Steps/Methods:
Mix the beer and the flour, add a little black pepper and cayenne, to make a batter.
Unwrap the haggis and form the haggis bits into balls the size of small walnuts.
Put about an inch of oil in a pan or wok and heat up.
When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.
Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels.
Mix the whiskey and mustard in a little bowl to make a thin dipping sauce.
Serve haggis balls on a platter with the dipping sauce bowl in the middle.
