Haggis Fritters Recipe

In a large mixing bowl, combine the plain flour, baking powder, salt, and ground black pepper. In a separate bowl, whisk together the eggs and milk until well combined. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Stir in the fresh parsley if using.

Crumble the haggis into small pieces. Ensure there are no large chunks for even cooking.

Gently fold the crumbled haggis into the batter, ensuring it is evenly distributed.

Heat vegetable oil in a large frying pan over medium heat. You’ll need enough oil to cover the bottom of the pan by about 1 cm. Once the oil is hot, drop spoonfuls of the haggis batter into the pan, pressing down slightly to flatten. Be careful not to overcrowd the pan and cook in batches if necessary.

Fry the fritters for about 3-4 minutes on each side, or until golden brown and crisp. Adjust the heat if necessary to avoid burning. Use a slotted spoon to transfer the cooked fritters to a plate lined with paper towels to drain excess oil.

Serve the haggis fritters hot, garnished with a sprinkle of parsley if desired. They pair well with a side salad, chutney, or a delicious creamy dipping sauce.