Beer battered haggis balls

When we took vegetarian beer battered haggis balls to Twilights at the Zoo last month, I was able to confidently assert to E that no one else in the crowd would be eating these tasty morsels.  Burns Night might be a great celebration of literary traditions in Scotland but in Australia it is hard to even find a bottle of Scottish beer.

I asked E if I should make haggis patties or beer battered haggis balls for the picnic.  He was all in favour of beer batter!  You can take the boy of our Scotland but you can't take Scotland out of the boy.  The Scots love their deep fried battered snacks.  (Deep fried mars bars anyone?)  So I found a Scottish beer (Sheep Shaggers Gold from the Highlands) and made these little gems.

Buying beer was the least of my worries.  I hate deep frying.  But I liked the recipe and so did E.  Gulp!  Fortunately my mum was visiting during the day and gave me some wise advice about using less oil in a small saucepan.  I was especially grateful when I saw how little rice bran oil was left.

At the picnic we had the beer battered haggis balls with tomato sauce, caesar salad (recipe testing for Ricki Heller), hummus, BBQ shapes and tomatoes.  A fine feast to salute the Baird.  The haggis wasn't perfect.  It was quite sweet and squidgy in the batter.  I wondered if a bit more seasoning and perhaps some more oats might give it a bit more oomph.  (I've never had meat haggis so I don't know how the vegetarian version compares.)

We enjoyed the balls with some tomato sauce.  The recipe I followed included a whiskey mustard sauce which sounded lovely.  I just didn't have the energy for it.  I also wasn't so sure about how much haggis to use and only used half the batch.  Then I was left with almost half the batter so in future I think I might tweak the haggis mixture and use all of it.

It was definitely a fun way to serve haggis and got the Scottish seal of approval from E.  When we got down to the last ball at the picnic, it was only politeness that stopped us fighting each other for the last crumb.

I am sending these to the Four Seasons Food blog challenge that is hosted by Anneli of Delicieux (who alternates with Louisa of Eat Your Veg).  I am delighted to have not only a recipe to fit the theme of love but also one that fits seasonally into their Northern Hemisphere.

Previously on Green Gourmet Giraffe:
One year ago: Cranachan
Two years ago: MLLA Nicki's vegetarian dumplings with fried rice
Three years ago: Nutella fudge for World Nutella Day
Four years ago: Pizza for the Working Woman
Five years ago: WTSIM … Fruit kebabs
Six years ago: Polenta and Tomato Comforts

Beer battered haggis balls
Adapted from Scotland for Visitors 
Makes about a dozen balls.

1 cup beer
1 cup flour
1/2 tsp mustard
1/2 tsp salt
1 quantity vegetarian haggis
oil for frying
tomato sauce to serve

Mix beer, flour, mustard and salt in a small bowl.  Roll haggis into about two dozen small balls about the size of a walnut (I got about 13 and a half balls from half a batch of haggis).  Heat 1 to 2 cm of oil in a small saucepan and heat over medium heat.  Check it is hot enough by throwing in a bread crumb and if it sizzles it is ready.

When oil is ready dip about six or seven balls in the batter and carefully place in the oil.  Use a couple of forks to turn the balls around to evenly cook until  golden brown all over.  It wont take long ( a few minutes?) so keep an eye on them.  Drain on kitchen paper.  Repeat with remaining balls.

Serve warm or room temperature with a tomato sauce.

On the Stereo:
Music for Burns Night (freebie CD with the Scotsman)