A Gary Rhodes recipe.
Ingredients: Oil for deep-frying; 8oz (225g) self-raising flour; salt and pepper; 5 fl oz (150ml) lager or beer; 1 black pudding; flour for dusting; lemon quarters and fresh parsley to garnish.
Tartare Sauce: 4-6 tblsp shop brought mayonnaise; 1 tblsp finely chopped onion or shallot; 1 tsp chopped parsley; 2 tsp chopped capers; 2 tsp chopped gherkin
- Preheat the oil in a deep-fat fryer to 150oC/300oF. If you don’t have a fat fryer, the fritters can be cooked in 1 in (2.5cm) of fat in a deep frying pan. Do take care not to overheat the oil.
- To make the batter, sieve the self-raising flour into a large bowl, add a pinch of salt and pepper then whisk in the lager or beer. You should have a batter with a thick consistency. Cut the black pudding into ½ in (1cm) slices.
- Lightly dust the black pudding slices with flour, dip them in the batter and deep-fry until golden. They should take about 4-5 minutes in total. Halfway through the cooking time, turn the fritters. Remove them from the fryer and place them on kitchen paper to absorb any excess fat. Garnish with lemon quarters and fresh parsley.
- To make the tartare sauce, spoon the mayonnaise into a bowl. Add the chopped onion or shallot, parsley, capers and gherkin and mix thoroughly. Serve with the black pudding fritters.
- There are plenty of optional extras to sharpen and lift the flavour of the sauce. A teaspoon of horseradish cream, mustard or cayenne pepper will fire it up a treat.