- 300g haggis
- 50g plain flour
- 1 tsp smoked paprika
- 1 large essential Waitrose British Free Range Egg, lightly beaten
- 100g panko breadcrumbs
- 5 tbsp mayonnaise
- 2 tsp wholegrain mustard
- 1-2 tbsp whisky
- Vegetable oil for deep frying
- Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.
- Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl. Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray and chill for 10 minutes.
- Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.
- Pour vegetable oil into a medium saucepan to a depth of about 6cm. Heat until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.
- Using a metal slotted spoon, lower the haggis bon bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy. Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.