Crisp Fried Haggis with a Chilli Dipping Sauce

Crisp Fried Haggis with a Chilli Dipping Sauce


These are great for a party – little battered haggis balls with a spicy sauce. Don't forget to toast the baird if it's Burns Night!


First make the batter. Place both flours into a large bowl, add the turmeric, paprika, salt and pepper and gradually whisk in the cold sparkling water until you have a batter the consistency of double cream.

For the chilli dipping sauce, whisk together all the ingredients in a bowl and set aside.

For the haggis balls, remove the haggis casing and chop the filling into bite size pieces. Roll between your palms to make even balls. Dust with flour, shake off any excess. Meanwhile, heat the oil in a deep-fat fryer or a large wok. Heat until a small cube of bread turns golden-brown in 30 seconds. As always, keep a close eye on hot oil.

Dip the floured balls into the batter and gently drop each one into the hot oil. Deep fry for 3-4 mins or until crisp and golden brown. Lift out with a spider drainer, or slotted spoon, and drain on kitchen paper. Serve hot with the dipping sauce.

Additional Information

These make good canapes.




For the haggis balls
300ml veg oil for frying
1 haggis
160g self raising flour
240g plain flour
pinch turmeric
pinch smoked paprika
280ml sparkling water
salt and pepper

For the sweet chilli dressing
4 tbsp rice wine vinegar
2 tbsp sweet chilli sauce
4 tbsp light sesame oil


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