Black Pudding Fritters

Black Pudding Fritters Batter

Since there has been farming, there has been black pudding. Without the luxury of abundance, blood – in whatever form – is as vital to the nose-to-tail approach as the rump. And while I’m not going to pretend to find the Maasai practice of drinking blood from cattle enticing, black pudding fritters are another prospect entirely.

Black pudding is, of course, delicious fried on its own. If you haven’t yet tried it – perhaps you’re too squeamish – the flavour possessed by black pudding is truly surprising. Subtly spicy, this British blood sausage is more delicate in flavour than its name would suggest, and certainly lighter.

How To Make Black Pudding Fritters

It’s often touted as something of a winter warmer, but don’t believe it; black pudding is worthy of year round attention. The best thing? At £4.35/kg It’s incredibly inexpensive, yet absolutely deserving of that spotlight that so few are willing to shine upon it. But hide the delicate batter of your black pudding fritters at your peril.

You’ll already know, of course, how simple it is to fritter just about anything – even time. Don’t worry. Nothing has changed. Your fritters will be ready to eat in just a few short minutes. This recipe is as simple as it comes.

Black Pudding Fritters

Serves 2


  • 2 slices of black pudding (1-2cm thick)
  • 2 tbsp self-raising flour
  • ¼ tsp turmeric
  • ¼ tsp chilli powder
  • ½ tsp salt
  • Carbonated water
  • Sunflower oil, for frying
  • Fried mushrooms and an egg, to serve (optional)


  1. Mix together the flour, turmeric, chilli powder and salt in a mixing bowl. Using a whisk, mix in enough carbonated water to yield a stiff batter, thick enough to generously coat each slice of black pudding.
  2. Using a small heavy-based pan, heat enough sunflower oil to cover its base. Coat each slice of black pudding in the batter and fry gently over a medium heat for 4-6 minutes, until golden brown.
  3. If serving with mushrooms and an egg, these should be cooked in a separate pan at the same time as the black pudding fritters and served together.

Recipe for Black Pudding Fritters Black Pudding Fritters Recipe

Cost: Weighing in at around 60g, each slice of black pudding (plenty for breakfast) costs in the region of 25p. That’s cheap by anyone’s standards, but don’t be put off; this is quality food. The entire breakfast for two? An impressive £1.20.

15 comments on “Black Pudding Fritters

  1. Suppernut
    March 22, 2016 at 11:14 am

    This looks really good.

  2. gingy55
    March 22, 2016 at 11:15 am

    Very interesting!

  3. cookinginsens
    March 22, 2016 at 1:16 pm

    Beautiful and delicious!

  4. Thistles and Kiwis
    March 22, 2016 at 9:15 pm

    I love black pudding and this looks delicious!

  5. Debbie Spivey
    March 23, 2016 at 12:17 pm

    Oh this looks beautifully executed. I’ve never had black pudding.

  6. Chica Andaluza
    March 23, 2016 at 1:49 pm

    Love the idea of fritters. Well, I love black pudding and morcilla !

  7. Julie-ann gledhill
    March 23, 2016 at 4:56 pm

    Looks delish! For another black pudding frugal treat, core eating apples and stuff with BP, then sprinkle with breadcrumbs, dot with butter, and bake in the oven until be apple is soft. Goes fab with roast dinner, or as a main in its own right, with a bit of gravy if you like.

  8. Conor Bofin
    March 27, 2016 at 8:39 am

    Lovely simple dish Nick. Perfect after a short cycle. Anything over 100k would require a few of these.

  9. Corina
    April 3, 2016 at 3:12 pm

    I love black pudding but rarely eat it as my husband has something against it! I’d love to cook it at home but it ends up being just one of those things I eat when I’m out.

  10. cogidubnus
    April 3, 2016 at 7:38 pm

    You could try it using White Pudding (or as West Country folk refer to it, Hog’s Pudding)…he might find that slightly less offensive…or alternatively you might consider changing husbands…

  11. Cecilia
    April 10, 2016 at 6:42 pm

    This recipe sounds amazing, I will try it. Thanks for sharing.

  12. Just
    April 21, 2016 at 6:18 pm

    Made your Glamorgan sausages yesterday and egg and cress open sandwiches. You really can cook. Please keep posting. Been following you and making your food (mincemeat, creme fraiche lemon tart etc.) for some time always enjoy your output.

  13. maggie
    May 8, 2016 at 8:55 pm

    Hi Nick, hope all ok ….. have you posted anything for APril please, if so, I haven’t got it!, Having withdrawal symptoms!! Thanks

  14. pboid
    June 7, 2016 at 5:12 pm

    Your blog is beautiful, but how anyone could eat blood pudding is beyond sickening. Really? People eat that?

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