How To Cook Deep-Fried Mars Bars
Deep-fried Mars bar is a famous Scottish delicacy and a champion of the jokingly-called Scottish Diet, where the rule is that sugar, fat, and alcohol must each account for at least 3,A0% of a person’s daily caloric intake.
The unusual snack was invented in 1992 by the employees of the Carron fish bar in Stonehaven.
However, this dessert became a Scottish tradition and was then copied in chip shops all across the country, and it even spread to Canada and Australia. One batter fits all – fish, chips, and the Mars bar. The batter is made by mixing milk, flour, and eggs ssews.
RECIPE TIPS
Always deep fry Mars Bars, as shallow frying gives an uneven result, and the batter tends to fall off and pool.
Don’t add all the Mars Bars at once, as they will crowd the oil, drop the temperature (this will make the batter mix soggy!) and stick together.
Never freeze the Mars Bars! Placing a frozen Mars Bar into 200-degree oil can cause it to explode or the oil to bubble over, and it will leave the Mars Bar frozen in the centre rather than melting and fudgy.
The batter should be thick enough to coat the Mars Bars fully. If it is too thick, add a little bit of extra milk at the tip to thin it out. If it’s too thin, you can either add another egg (especially if you used a small egg) or a little more flour.
RECIPE INGREDIENTS
4 Mars Bars
1 large egg
1 tablespoon of sugar
1/2 cup of milk
1 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
Vegetable oil for deep-frying
DIRECTIONS ON HOW TO COOK DEEP-FRIED MARS BARS
Chill your Mars Bars in the refrigerator for at least 15 minutes.
In a large bowl, beat the egg and sugar together until it’s creamy. Add in the dry ingredients and the milk. Mix until fully combined
Over medium heat, heat up oil in a deep pot, pan, or deep fryer until it is 200 degrees Celsius
Dip an unwrapped, chilled Mars Bar into the mixture until fully covered, and lower it gently into the hot oil. Fry until it turns a rich golden brown Remove from the oil and place on a paper towel to drain Repeat with the rest of the Mars Bars
Cut in half, serving each portion over some ice cream
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Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
4 Mars Bars
1 large egg
1 tablespoon of sugar
1/2 cup of milk
1 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
Vegetable oil for deep-frying
Instructions
- Chill your Mars Bars in the refrigerator for at least 15 minutes.
- In a large bowl, beat the egg and sugar together until it’s creamy. Add in the dry ingredients and the milk. Mix until fully combined
- Over medium heat, heat up oil in a deep pot, pan, or deep fryer until it is 200 degrees Celsius
- Dip an unwrapped, chilled Mars Bar into the mixture until fully covered, and lower it gently into the hot oil. Fry until it turns a rich golden brown Remove from the oil and place on a paper towel to drain Repeat with the rest of the Mars Bars
- Cut in half, serving each portion over some ice cream
Notes
Always deep fry Mars Bars, as shallow frying gives an uneven result, and the batter tends to fall off and pool.
Don’t add all the Mars Bars at once, as they will crowd the oil, drop the temperature (this will make the batter mix soggy!) and stick together.
Never freeze the Mars Bars! Placing a frozen Mars Bar into 200-degree oil can cause it to explode or the oil to bubble over, and it will leave the Mars Bar frozen in the centre rather than melting and fudgy.
The batter should be thick enough to coat the Mars Bars fully. If it is too thick, add a little bit of extra milk at the tip to thin it out. If it’s too thin, you can either add another egg (especially if you used a small egg) or a little more flour.
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Ingredients
4 Mars Bars
1 large egg
1 tablespoon of sugar
1/2 cup of milk
1 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
Vegetable oil for deep-frying
Instructions
- Chill your Mars Bars in the refrigerator for at least 15 minutes.
- In a large bowl, beat the egg and sugar together until it’s creamy. Add in the dry ingredients and the milk. Mix until fully combined
- Over medium heat, heat up oil in a deep pot, pan, or deep fryer until it is 200 degrees Celsius
- Dip an unwrapped, chilled Mars Bar into the mixture until fully covered, and lower it gently into the hot oil. Fry until it turns a rich golden brown Remove from the oil and place on a paper towel to drain Repeat with the rest of the Mars Bars
- Cut in half, serving each portion over some ice cream
Notes
Always deep fry Mars Bars, as shallow frying gives an uneven result, and the batter tends to fall off and pool. Don’t add all the Mars Bars at once, as they will crowd the oil, drop the temperature (this will make the batter mix soggy!) and stick together. Never freeze the Mars Bars! Placing a frozen Mars Bar into 200-degree oil can cause it to explode or the oil to bubble over, and it will leave the Mars Bar frozen in the centre rather than melting and fudgy. The batter should be thick enough to coat the Mars Bars fully. If it is too thick, add a little bit of extra milk at the tip to thin it out. If it’s too thin, you can either add another egg (especially if you used a small egg) or a little more flour.