I have done haggis bon bons which are an old favourite of mine. I make these for when friends are coming round for drinks and nibbles…. If I can’t be bothered, my local butcher makes them but I prefer mine! Enjoy!
Ingredients
120 grams of haggis
salt and black pepper to taste
Whisky mayo
25ml whisky
50ml mayonnaise
Finely chopped flat leaf parsley
Mixed all ingredients together
Tempura batter
100 grams self-raising flour
20 grams cornflour
Sparkling water
Mix together until a smooth batter
Method
1. Portion the haggis into 20g balls, roll into seasoned flour.
2. Coat in the batter mix and gently drop into a deep fat fryer for about 5-6 mins at 180
3. Drain onto paper and season with salt and pepper