Sausage and Egg Fritters
3,7 / 10
Put 6 of the eggs in a pan of cold water then bring to a simmer and cook for 5 minutes. Plunge the eggs into cold water for 2 minutes then peel off the shells.
Skin the sausages and divide the meat into 6. Flatten a portion of sausage meat onto your hand and put an egg in the centre, then squeeze the meat round the outside to coat. Repeat with the other 5 eggs.
Put the flour, remaining egg and panko breadcrumbs in 3 separate bowls. Dip the scotch eggs first in the flour, then in egg, then in the breadcrumbs.
Heat the oil in a deep fat fryer, according to the manufacturer's instructions, to a temperature of 180°C | 350°F.
Lower the scotch eggs in the fryer basket and cook for 4 - 5 minutes or until crisp and golden brown. Line a large bowl with a thick layer of kitchen paper and when they are ready, tip them into the bowl to remove any excess oil. Sprinkle with a little sea salt and serve immediately.