White pudding fritters with spiced Bramley apple ketchup
These white pudding fritters with Bramley apple ketchup are the perfect indulgent and elegant starter for a dinner party. Here, Lewis de Haas batters and fries individual slices of Clonakilty Whitepudding - rather than the whole pudding - for a slightly lighter take on a Scottish classic. The Bramley apple ketchup is very easy to make, and balances out the richness and savouriness of the pudding, that’s made with Irish pork, oats, onions and a secret family spice mix (and nothing else). Any leftover ketchup will keep in the fridge for up to 2 weeks.
Ingredients
Spiced Apple Ketchup
- 1 banana shallot
- 1 dash of extra virgin olive oil
- 500g of Bramley apple , peeled, cored and roughly chopped
- 150g of Demerara sugar
- 250ml of apple cider vinegar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- sea salt to taste
White Pudding Fritters
- 50g of plain flour
- sea salt to taste
- 1/2 tsp baking powder
- 100ml of sparkling water
- 1l vegetable oil, for deep frying
- 280g of white pudding
For Garnish
Equipment
- Deep fat fryer
Method
To make the ketchup, fry the shallot in a little olive oil until just beginning to soften
- 1 dash of extra virgin olive oil
- 1 banana shallot
Once softened, add the chopped apple and cook for a further 2 minutes
- 500g of Bramley apple , peeled, cored and roughly chopped
Add the rest of the spiced apple ketchup ingredients, and gently simmer uncovered for 30 minutes, or until the apples have softened and broken down and the ketchup has reduced. Season with salt to taste
- 150g of Demerara sugar
- 250ml of apple cider vinegar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- sea salt to taste
Transfer the mixture to a blender and blitz until completely smooth
Set aside to cool then chill in the fridge
To make the batter for the fritters, add the plain flour, a pinch of salt and baking powder to a bowl, then whisk in the sparkling water until the batter is smooth
- 50g of plain flour
- sea salt to taste
- 1/2 tsp baking powder
- 100ml of sparkling water
Pour the vegetable oil into a deep, heavy-based saucepan or deep-fat fryer and heat to 180C
- 1l vegetable oil, for deep frying
Cut the white pudding into 1cm thick slices
- 280g of white pudding
Coat the white pudding slices in the batter. Drain the excess batter from each fritter using a slotted spoon or fork, and carefully place in the fryer
Deep fry the fritters in small batches until crispy and golden, about 4 minutes. Remove the fritters from the pan and place onto kitchen towel to drain
Repeat until all the white pudding has been fried
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White pudding fritters with spiced Bramley apple ketchup
