Deep-fried Mars Bars

When I first heard about this scary Scottish treat a few years ago, I was hesitant yet curious. (Then I heard about the Scottish deep-frying pizza and decided they’re mad geniuses.)

Recently, these coated candy bars have gained minor popularity–-they’re even served at the Chip Shop near my apartment. They’ve fancied theirs up, plating them drizzled with raspberry sauce and sprinkled powdered sugar. In fact Chip Shop’s gone as far as including deep-fried Twixs, Reese’s Peanut Butter Cups and Twinkies (good, but the cake shrinks into near nothingness), among others. I even saw Nigella Lawson deep-fying Bounty bars with pineapple on the side the other night. I was wowed.

One could deep-fry any sweet, for sure, this recipe is only a base. Any fish batter would work as well, but some people like things spelled out.

4 Milky Ways (which is the same as a UK Mars Bar)
1 cup flour
1/2 cup cornstarch
Pinch of baking soda
Milk or beer
Oil for frying

Chill the candy. Meanwhile, mix the flour, cornstarch and baking soda. Add your chosen liquid until you have pancake batter consistency. Heat oil to around 365 degrees, same as if you were making french fries (yes, I know purists fry fries twice at two different temperatures). Dip the candy in the batter, then fry away. The coating should turn golden brown, give it a couple minutes.

Serves 4 good sports or 8 pantywaists

Ok, I’ve since gone nuts with this theme. A few years back, I bought James a deep fryer as a gut-busting birthday gift. Up until recently, it had primarily been put to savory uses. But after moving in together, I thought a housewarming parting was in order. And what better way to warm a house than with piping hot oil?

The idea of a B.Y.O.C. Party was born. Everyone was encouraged to bring their own candy to be deep-fried, and bring they did. The massive pile of Oreos, Twinkies, Mallomars, Almond Joys, Cadbury Eggs, Reese’s and assorted sweet treats was unofficially dubbed “Deep-Fried Candy Mountain” (if such a locale actually existed, I’d be packing my bags posthaste). It was beyond a bonanza.

The thing with fried candy is that you can’t eat a ton of it, and it’s not the speediest way to feed a group. Only a couple items can really be fried at once, so satiating twenty or so guests must be done in shifts. It worked out well, though, and everyone was able to put in requests for their fried goodie of choice. Good things come to those who wait.

So, the supply ended up being higher than demand. Our downstairs refrigerator (never mock a two-fridge household) still has crisper bins full of sugary souvenirs in their wrappers, and two months have passed since this unhealthy little experiment. I’m sure this problem will soon be rectified, since I’m a sweet tooth utterly lacking in self-control.

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