How to Cook Black Pudding Fritters

How to Cook Black Pudding Fritters

Serves: 20

Preparation time: overnight

Cooking time: 2 hours

Ingredients needed to make Black Pudding Fritters:

  • 600 gm black pudding
  • 600 gm pork belly, skin scored
  • 2 tbsp chives, finely chopped
  • 4 Conference pears, peeled, deseeded and chopped into bite-sized chunks
  • 2 tbsp caster sugar
  • 2 tbsp butter
  • Salt and freshly ground black pepper

For the coating:

  • 4 eggs
  • Splash of milk
  • 200 gm porridge oats
  • 410 gm fresh breadcrumbs
  • 130 gm all purpose flour
  • Vegetables oil, for deep frying

Cooking instructions for Black Pudding Fritters:

  • Warm up your oven to 220 degrees F.
  • Sprinkle a dash of salt over the pork belly and rub all over them to coat well.
  • Place the pork belly in a roasting pan with the skin side facing up and roast for half an hour or until the surface starts crackling.
  • Lower the oven temperature to 120 degrees F and continue to roast for another 1 ½ hours or until it is cooked through.
  • Melt butter in a saucepan over moderate heat and throw in the pear chunks.
  • Add caster sugar into it and cook for about 25 minutes or until the pears stew and soften enough to turn mushy.
  • Mash them further with a fork to smooth it out further and remove from heat; set aside to cool.
  • Peel the casing off the black pudding and throw the skin away.
  • Chop it into small chunks and toss them into the food processor.
  • Pulse them into a smooth puree and split it into two parts.
  • Place each portion onto a sheet of wax paper and roll each of them into 20 cm x 5 cm rectangles using the paper.
  • Place the rectangles into a refrigerator to set.
  • Allow the cool the pork for 15 minutes and peel off the crackling.
  • Tear the meat into fine shreds using a couple of forks and place it in a bowl.
  • Add a dash of seasonings, chives and fat drippings into it and toss them all together to mix well.
  • Split the mixture into two parts and set aside.
  • Spread double layers of cling film across a baking pan and place one black pudding sheet into it.
  • Spread one portion of the pork mixture over it in a single layer and cover it with the pear sauce.
  • Top it up with another layer of pork mixture and spread the 2nd layer of black pudding sheet on top.
  • Wrap the surface with another sheet of cling film, place a weight over it and refrigerate overnight.
  • Remove from fridge and slice it into twenty 5 cm squares.
  • Crack the eggs in a bowl and whisk thoroughly along with a splash of milk to prepare the egg wash.
  • Dust each square with flour and dip it into egg wash to coat well.
  • Roll them across a plate with breadcrumbs until well coated and transfer them onto a plate with oats.
  • Roll them again to coat well and deep fry them in hot oil at 176 degrees F for 5 minutes or until they crisp up.
  • Serve warm.

Image credit: Wikimedia Commons

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