- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus 20 mins standing time
- Effort: easy
- 225 g black pudding
- 50 g apples, peeled and finely diced
- salad leaves, to serve
For the cider batter:
- 30 g fresh yeast
- 1 tsp cider vinegar
- 250 ml cider, plus 1 tbsp (optional)
- pinch of salt
- pinch of sugar
- vegetable oil, for deep-frying
For the wasabi dressing:
- 100 ml cider vinegar
- 360 ml groundnut oil
- 1 tsp caster sugar
- 1/2 tsp salt
- 2 tbsp soured cream
- 1 1/2 tsp wasabi
1. First make the cider batter. In a large bowl, dissolve the yeast in the cider, then mix in the sugar, salt and vinegar.
2. Sift the flour over the liquid and whisk in to make a smooth batter, with a cream-like texture. Set aside to stand for at least 20 minutes before use.
3. Peel the casing from the black pudding. Break up the black pudding with a fork or fingers and place in a bowl.
4. Add the diced apple to the black pudding, mixing well. If the mixture seems too dry mix in a tablespoon of cider.
5. Shape into little ovals or balls, roll in flour and shake off the excess flour.
6. Make the wasabi dressing by placing the cider vinegar, oil, sugar, salt, soured cream and wasabi paste in a jug blender. Blend until smooth and creamy.
7. Heat the oil for deep-frying in a wok or deep fat-fyer. Dip each black pudding fritter in the batter and fry in batches until crisp and golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.
8. Dress the salad leaves with the wasabi dressing and arrange on serving plate surrounded by the freshly-fried fritters. Serve at once.
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