Losset

Losset is a traditional dish name used in parts of Scotland and the Northern Isles to describe a simple oat-based preparation, typically rendered as small fried cakes. The form and ingredients vary by locality, but the core idea is oats cooked with liquid to form a thick porridge, which is then cooled and shaped into round cakes and fried in fat until crisp.

Typical ingredients and methods include rolled oats or coarse oat meal combined with water or milk, then simmered to a thick consistency. After cooling, the mixture is formed into flat rounds and fried in butter or lard. Salt is commonly added, and some versions use a touch of sugar. Sweet variants may be served with treacle, jam, or honey, while savory versions are less standardized but may be eaten with plain butter.

Serving and occasion-wise, losset has traditionally been a practical, everyday food, often enjoyed for breakfast, a snack, or as part of rural family meals. It is known for being economical and adaptable, sometimes made from leftovers or practical amounts of oats and nourishing fats.

Origins and terminology around losset are diffuse. The term appears in Scottish culinary literature and folklore, and its exact origins are unclear. It is generally regarded as part of the broader family of oat-based dishes in Scottish and island cuisines, sharing roots with other porridge-like and pan-fried oat preparations.