Ingredients:
- 5 Tbsp mayonnaise
- 2 tsp mustard
- 2 Tbsp single-malt whisky
- 1 1/2 cups finest quality haggis (or vegetarian haggis)
- 3/4 cup seasoned flour
- 3 eggs, beaten
- 2 cups pinhead oatmeal
- vegetable oil
- salt and pepper
Directions:
- Make the dipping sauce by mixing mayonnaise, mustard and whisky in a bowl. Once mixed cover and place in the refrigerator to allow the flovers to combine.
- Roll the haggis into 24 bite sized balls.
- Arrange the flour, beaten eggs and oatmeal into three separate bowls. Dip each haggis ball into the flour then the beaten egg and finally into the oatmeal and put on a plate until all of them completed.
- Heat the oil in a deep frier or deep pan until it reaches 320° F.
- Place the individual haggis balls into the hot oil to deep fry for 4-5 minutes then drain on kitchen paper towel and season lightly with salt and pepper.
- Serve hot with the mustard-whiskey mayonnaise sauce.