Haggis Bonbons with Whisky Mayonnaise
Haggis Bonbons with Whisky Mayonnaise
Classic DishHaggis
Prep: 20 min • Cook: 15 min. Bite-sized, crispy fried haggis balls, perfect as an appetizer or snack. Served with a tangy homemade mayonnaise infused with a hint of Scotch whisky.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 13
Instructions
Make the Whisky Mayonnaise
- 1In a small bowl, combine the mayonnaise, Scotch whisky, and lemon juice.
- 2Season with freshly ground black pepper to taste. Mix well and set aside.
Prepare the Haggis Bonbons
- 1Spoon the warmed haggis onto a plate and shape it into small balls, about 2-3 cm in diameter. You should get about 12-15 bonbons.
- 2Set up three shallow dishes: one with the plain flour, one with the beaten eggs, and one with the breadcrumbs.
- 3Roll each haggis ball first in the flour, then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the breadcrumbs, pressing gently to adhere.
- 4Place the coated bonbons on a tray and chill in the refrigerator for at least 10 minutes to help them hold their shape during frying.
Cook the Haggis Bonbons
- 1Heat the vegetable oil in a deep fryer or a deep saucepan to 180°C (350°F).
- 2Carefully add the haggis bonbons to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy.
- 3Remove the cooked bonbons with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Nutrition Information
- Calories
- 250 kcal
- Protein
- 8 g
- Fat
- 18 g
- Carbs
- 12 g
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Fat | 18 g |
| Carbs | 12 g |
Tips
- Ensure haggis is only slightly warmed, not hot, for easier shaping and handling.
- Use panko breadcrumbs for maximum crispiness and a satisfying crunch.
- Serve immediately with the whisky mayonnaise for the best crispy texture and warm interior.
