Air Fryer Recipe
Crispy Black Pudding Fritters
Black pudding fritters are a crispy and delicious way to enjoy this traditional sausage, made healthier by using an air fryer.
Ingredients
- 200g black pudding, cut into small pieces
- 1 large egg
- 75g plain flour
- 100ml milk
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- Cooking spray or a light neutral oil
Method
- In a large mixing bowl, combine the flour, baking powder, and smoked paprika. Add a pinch of salt and pepper.
- Whisk the egg in a separate bowl and gradually incorporate the milk.
- Pour the wet mixture into the dry ingredients and whisk until smooth and lump-free.
- Add the pieces of black pudding into the batter, ensuring each piece is well-coated.
- Preheat the air fryer to 200°C (approximately 390°F).
- Lightly grease the air fryer basket with cooking spray or oil.
- Place the battered black pudding pieces into the basket, ensuring they do not touch each other.
- Fry for about 8-10 minutes or until golden brown, flipping halfway through.
- Carefully remove the fritters from the air fryer and serve immediately with a side of apple sauce or malt vinegar dip.
Why this works in an air fryer
A thin batter sets quickly in the air fryer’s fast convection, forming a dry shell before the black pudding’s fat fully renders. Baking powder adds small bubbles for a lighter crust, while spacing lets hot air evaporate surface moisture rather than steaming the coating soft.
Equipment notes
Assumes a 4–5 litre basket holding the fritters in one loose layer; in a single-drawer model cook in batches if needed, while dual-zone fryers usually need the same temperature but 1–2 minutes longer per drawer if both zones are loaded because airflow and heat recovery are reduced.
Common pitfalls
- Batter sliding off before cooking? The black pudding surface is too wet or greasy; pat the pieces dry and let the batter sit for 5 minutes so the flour hydrates and clings better.
- Pale, floury patches after 10 minutes? The basket is crowded or the coating is too thick; leave gaps between pieces and thin the batter with a splash of milk so convection can dry it evenly.
- Fritters bursting or looking oily and collapsed? The black pudding pieces are too small or the heat is rendering fat faster than the batter sets; cut larger chunks and reduce to 190°C for a slightly longer cook.
- Bottoms sticking when flipped? The batter has not set enough or the basket was under-oiled; spray the basket lightly and wait until the underside looks matte and golden before turning.
Variations & substitutions
- Use a beer or sparkling water in place of some milk for a lighter, crisper coating, but keep the batter fairly thick so it does not blow off in the air fryer.
- Add finely chopped sage or thyme to the batter for a breakfast-style flavour; herbs can darken quickly, so avoid loose leaves on the outside.
- Swap smoked paprika for mustard powder or cayenne for sharper heat; dry spices will not change timing, but strong paprika can make browning look darker before the batter is fully crisp.
- Use white pudding in the same method for a milder fritter; it often contains more oatmeal, so check a minute earlier as the surface can dry faster.
Storage & reheating
Keep cooked fritters chilled for up to 2 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot through and the coating has re-crisped.
Nutrition
Calories: 250
