haggis clapshot fritters with malt whisky dipping sauce

We are all at that time of year when parties have been in full swing for a wee while now and we might be a bit partied out, or maybe not because we still have one more big one to go – Hogmanay of course. If like me the celebrations don’t involve dancing in George Square, wowing at fireworks on Princes Street or wandering from house to house with a bottle and a packet of shortbread any more, you may be inclined to throw a wee party for the friends and family that no longer crave the big events or have to get up with kids on New Year’s Day – as any parent will testify young kids are no respecter of self-induced sore heads.

I now prefer the smaller evenings with good company, good drinks and of course good food. My approach to Hogmanay party food is simple, keep it coming, little and often, as it’s a marathon not a sprint and you can be sure that your guests will be peckish at different times. Having a variety of different bites hits the spot and these haggis clapshot fritters are perfect for handing round after the bells, crispy savoury mouthfuls that go superbly with a glass of champagne or a dram of something good – it’s New Year after all. So, all the best to you and yours and here’s to a great 2018. Happy New Year!

Justin

Ingredients
The Method

200g haggis, cooked, cooled and forked through
100g turnip, cooked, mashed and cooled
100g potato, cooked, mashed and cooled
sea salt and pepper to taste
2 free range eggs, beaten
100g plain flour
200g panko bread crumbs
oil for frying
200ml double cream
100ml beef stock
2 or 3 drams of your favourite malt

1. Combine haggis, potato and turnip and season to taste.
2. Shape mix into even bite size portions then chill for 30 mins to firm up.
3. Meanwhile get the dipping sauce ready, reduce stock by half then add cream and bring to the boil, turn down to a simmer and add the whisky, continue to reduce till it thickens enough to coat the back of a spoon. Keep warm.
4. Crumb bites by dredging in flour then dipping in the egg to coat and finally the breadcrumbs.
5. Bring the oil in your fryer up to 180c and carefully cook in batches till they are piping hot and golden brown.
6. Serve hot with the sauce on the side for dipping.