Haggis Bon Bons
Crispy, golden-fried haggis bites coated in fine breadcrumbs, served piping hot with a rich Scottish whisky cream dipping sauce.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Deep heavy-bottomed pan or deep-fat fryer
- •Slotted spoon
- •Baking tray
- •Small saucepan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 16 g
- calories
- 480 kcal
Instructions
- 1
Shape the chilled cooked haggis into 12 evenly sized balls using your hands.
- 2
Place the balls onto a baking tray lined with greaseproof paper and chill in the fridge for 15 minutes.
- 3
Set out three shallow bowls containing the plain flour, beaten eggs, and breadcrumbs.
- 4
Roll each haggis ball in the flour, dip into the egg, then coat thoroughly in breadcrumbs.
- 5
Heat the vegetable oil in a deep heavy-bottomed pan to 180°C on the hob.
- 6
Fry the haggis balls in batches for 3 to 4 minutes until crisp and golden brown.
- 7
Remove with a slotted spoon and drain on kitchen paper.
- 8
Melt the butter in a small saucepan over medium heat and sauté the shallot until soft.
- 9
Pour in the Scotch whisky and simmer for 1 minute to reduce slightly.
- 10
Whisk in the double cream and Dijon mustard, simmering gently for 2 minutes until thickened.
- 11
Season the whisky sauce with salt and black pepper to taste.
- 12
Serve the hot bon bons immediately alongside the warm whisky cream sauce.
Chef's tips
Chilling the shaped haggis before breading keeps the bon bons firm so they do not fall apart in hot oil. Ensure the oil stays around 180°C to achieve a crisp exterior without burning before the centre heats through.
Ingredient substitutions
- traditional Scottish haggis → vegetarian haggis for a meat-free alternative
- Scotch whisky → Scottish heather honey and vegetable stock for an alcohol-free dip
- fine dried breadcrumbs → toasted pinhead oatmeal for a traditional rustic texture
Storage
Store leftover cooled bon bons in an airtight container in the fridge for up to 2 days.
Reheating
Reheat on a baking tray in an oven preheated to 180°C for 10 minutes until piping hot and crisp.
Common mistakes to avoid
- •Frying at too low a temperature, which makes the crumb coating soggy and greasy.
- •Skipping the chilling step, causing the haggis balls to break apart during frying.
- •Boiling the cream sauce too vigorously, which can cause the double cream to split.
Serving suggestions
Cooked Haggis Bon Bons?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Central Belt
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
