Directions: |
Directions:Batter:
Put two eggs, two tablespoons of oil, and two cups of milk in your mixing bowl.
Whisk in two teaspoons of baking soda and two cups of flour.
Fully mix the ingredients, until you have a smooth batter.
If your batter is runny, add more flour. It needs to fully coat your candy bars.
Cool the batter in the refrigerator for a few minutes to thicken it. That way it will better coat whatever you're frying.
Heat your oil - you want it to reach 375 degrees Fahrenheit.
Dip each piece of candy in the batter. It's very important make sure the chocolate is fully coated with batter!
Use a slotted spoon or tongs to place the coated candy in the hot oil. You want to get the candy as close to the oil as possible before letting go; this will avert hot oil splatters! A slotted spoon works best. Be careful not to overcrowd your container. You don't want any pieces of candy to touch, because their batter coatings can meld together!
While waiting, spread a double layer of paper towels next to the fryer.
Frying, when the oil is hot enough, only takes a few minutes. When the batter's golden brown, it's time to take out the candy.
Scoop out the candy with your slotted spoon or tongs and place it on the waiting paper towels. This time, tongs are better for removal. Let cool for a few minutes and dust with powdered sugar before devouring.
If you want to fry another batch, wait a few minutes for the oil to reach optimum frying temperature once more. Just about any type of candy bar will work well but things with caramel are particularly tasty.
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This recipe for Deep Fried Candy Bars is from