Haggis Bon Bons

Name: Haggis Bon Bons
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lb cooked haggis, crumbled; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 2 cups vegetable oil; 1/2 tsp fine sea salt; 1/4 tsp ground black pepper

Crispy breaded bites of seasoned haggis fried until golden brown and served hot with a savory dip.

30 minMediumServes 4380 cal/serving

BritishAppetizerStovetopStandardNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-Free

Ingredients

1 lb cooked haggis, crumbled
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
2 cups vegetable oil
1/2 tsp fine sea salt
1/4 tsp ground black pepper

Instructions

1

Roll 1 lb crumbled cooked haggis into 1-inch balls and set them on a tray.
2

Place 1/2 cup all-purpose flour, 1/2 tsp fine sea salt, and 1/4 tsp ground black pepper in one shallow bowl, 2 beaten large eggs in a second bowl, and 1 cup panko breadcrumbs in a third bowl.
3

Dredge each ball in all-purpose flour, dip into large eggs, then roll in panko breadcrumbs until thoroughly coated.
4

Heat 2 cups vegetable oil in a deep pot over medium-high heat to 350°F (175°C).
5

Fry the coated bon bons in batches for 3 to 4 minutes until golden brown and internal temperature reaches 165°F (74°C).
6

Drain on paper towels before serving.

Questions

Can I make Haggis Bon Bons gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 1 cup panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Haggis Bon Bons keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Haggis Bon Bons?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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