Traditional recipes

Deep-Fried Mars Bars

Deep-Fried Mars Bars

Ingredients

  • 1 1/3 Cup flour
  • 2 Teaspoons baking powder
  • Powdered sugar, for serving (optional)
  • 2 Tablespoons sugar
  • 4 Cups canola oil, for frying
  • 1/2 Teaspoon salt
  • 3/4 Cups milk
  • 12-15 snack-size Mars bars
  • 1 egg

Directions

In a large bowl, mix the flour, baking powder, sugar, and salt together. In a small bowl, whisk the milk and the egg together and add to the dry ingredients. Stir until smooth.

Heat the canola oil to 370 degrees.

Dip the bars in the batter and carefully place in the hot oil (work in batches 3-4 at a time). Cook until lightly browned and then flip and brown the other side, 3-4 minutes in total. Remove to a paper towel-lined plate. Repeat with remaining bars. Dust very lightly with powdered sugar.


Deep Fried Mars Bar – Oh Yeah!

Deep Fried Mars Bar goodness has descended upon the Gourmet Getaways household. It was presented in all it’s liquid chocolate glory and crispy, heart stopping battered deliciousness. The verdict was unanimous, as I knew it would be, an absolute winner.

Deep Fried Mars Bar

Lets rewind 20 or so years ago, I was living in Bondi and the Fish & Chip shop served this rather unusual dessert. The thought turned my stomach, battered chocolate, ah no thanks. I was also terrified I would like the fried chocolate bar and I would be waving goodbye to my figure forever!

Crispy Fried Mars Bars

Ten years later whilst in Bondi husband insisted we buy a deep fried Mars Bar. It had been a tradition of his every time he surfed at Bondi as a teenager. One bite later I knew what all the fuss was about. This unlikely combination was sheer dessert brilliance.

Deep Fried Mars Bar Close Up

About 3 years ago we bought a deep fryer. I am not a fan of fried foods but I imagined preparing recipes like croquettes, and garnishes such as sweet potato swirls etc. The first thing hubby said, “Awesome you can make deep fried Mars Bars.”

Deep Fried Mars Bars

Hmm, well that was about three years ago and I have never made croquettes, garnishes or Deep fried Mars Bars. Periodically hubby suggests the Mars Bars but somehow this dessert has never got across the line.

Deep Fried Mars Bar Sign

Today the family collectively said goodbye to good cardiovascular health and embraced the fryer. As a consequence we’ve crossed over to the dark side. Hubby suggested the only way to improve the deep fried Mars Bar was to wrap it in bacon before coating it with the batter!


Deep Fried Mars Bars

A recipe is merely words on paper a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour you have to add your own!


Deep-fried Mars Bar

To the dismay of those trying to fix the Scottish diet, the battered, deep-fried Mars Bar has been described by many as the ‘unofficial national dish of Scotland.’ It originated in the summer of 1992 when two Mackie Academy alumni (John Twaddle and Brian McDonald) dared each other to ask the Evelyn Balgowan of the Carron Fish Bar in Stonehaven (then known as The Haven Chip Bar) to put a Mars Bar in the fryer. Balgowan made a quick phone call to owner Ingram Mowat to get advice on how to do it and the result, which sounds almost as disgusting as the Scottish practice of deep frying pizzas, turned out to be a remarkable delicacy. The hot batter crunches to releases just-molten chocolate, and the caramel is initially liquid, but it somehow solidifies a little on the tooth to give a very pleasant chew.

Lorraine Watson, owner of The Carron Fish Bar, holding aloft a DFMB

It did not take long for news of this new foodstuff to reach the ears of journalists, and the first record of the dish appears in the Aberdeen Evening Express. Since then, the battered, deep-fried Mars bar has spread across Scotland, and many fish and chip shops are on record as making them. A 2004 study published in The Lancet revealed that DFMBs were available in 22% of Scottish fish and chip shops. In 2017, Roger Federer tucked into one to provide some pre-match calories at a tennis event in Glasgow. The treat was supplied by none other than Andy Murray’s granny. Hilariously, the Stonehaven & District Lions Club had their world record attempt of the largest number of people eating a deep-fried Mars and drinking Irn Bru at the same time turned down by Guinness because it required “absolutely no skill.”

In 2015, £177,000 of Wellcome Trust money was spent by Christine Knight on determining the impact that the deep-fried Mars has had on Scottish stereotypes. Results indicate that the whole thing is the fault of the media, and that the minds of the people are coloured by who says what and when. I don’t think this kind of news tells us anything we did not already know.

“The product is not authorised or endorsed as it does not fit the company’s promotion of healthy living”

… which is actually as ironic as it gets.

The Carron Fish Bar can be found at 1 Allardice St, Stonehaven AB39 2BN.


Deep Fried Mars Bar Recipe

Though not a traditional Scottish recipe we have included this deep fried mars bar recipe because we get lots of requests from readers. It is not at all healthy and is often described as a heart attack on a plate! However it seems to be popular here in Scotland and is gaining followers down south, with London restaurants selling them as a pudding treat.

Two chip shops claim to have invented them and we shall let them battle it out between themselves. These are the Carron Fish and Chip Shop in Stonehaven, Aberdeenshire (formerly called The Haven) and a Glasgow chipper in the Hillington area. Both claim that local school children enjoying them as a lunch time treat raised their popularity.

Here is our deep fat fried mars bar recipe which we have tried to make as low fat as possible. It gives a lovely chocolately gooey middle with a crispy coating.

1. Beat a raw egg in a bowl and then dip a full size mars bar that has been kept in the fridge until all of the chocolate coating is covered.

2. Put this into a batter mix. We use 1 cup of plain flour with half a cup of corn flour and a pinch of baking soda mixed in with milk until a consistency of thin cream is obtained with no lumps. A lighter batter can be obtained if you use beer or soda water instead of milk.

Nine grieving Aberdeen families, one dark secret. Can love triumph?

Group is the new emotionally raw psychological character-driven suspense romance by Scottish author C.G. Buswell

3. Once coated gently lower into the fryer and fry until it turns crisp and golden brown.

4. Set aside on kitchen roll to drain the oil off and when ready sprinkle with a little cinnamon and sugar mixture. Serve with ice-cream.

5. Share with a friend to reduce the risk! The above can be done with other chocolates. For example in April May time some takeaways serve deep fried cadbury's creme Easter eggs. Others use milky ways.

If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:

An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?


Deep Fried Mars Bar Recipe

In Scotland they love these things! Not good for those who are watching their weight, you think?

  • ahh
  • scotland
  • marsbars
  • chocolate
  • fry

Schedule your weekly meals and get auto-generated shopping lists.

  • 1/2 cup sifted flour
  • 1/2 teaspoon salt
  • 1/2 cup cold water
  • Pinch baking powder
  • 2 Mars Bars
  • Shortening or oil for frying

Ingredients

  • 1/2 cup sifted flourshopping list
  • 1/2 teaspoon saltshopping list
  • 1/2 cup cold watershopping list
  • Pinch baking powdershopping list
  • 2 Mars Bars shopping list or oil for frying shopping list

How to make it

  • Thoroughly mix flour, salt, and water.
  • Let batter stand at room temperature for 20-30 minutes.
  • Add the baking powder to the batter.
  • Place shortening or oil in a deep fat
  • fryer and begin heating over high heat (375F).
  • Dip the Mars Bars into the batter, draining off the excess.
  • Fry until crisp and golden.
  • Drain on paper towel.
  • * You can make these on a stick, too.
  • +Good with vanilla ice cream.

Irn Bru Recipes

500ml double cream
2 vanilla pods
50g granulated sugar
sunflower cooking oil
3 x large egg yolks
200g plain flour
2 x 62.5g Mars Bars
2 x 330ml cans Irn-Bru
5 blackberries
5 raspberries
2 sprigs of mint

For the Irn-Bru ripple ice cream:

Probably the best known recipe using the ginger phenomenon and a very different flavour if you’re a little nervous about trying Irn-Bru in your cooking.

Slice the vanilla pods lengthways, gently scrape out the seeds and reserve. Place the pod shells in a pan.

Add 500ml of double cream to the pan with the vanilla pods. Bring to a boil, then remove from the heat and stir in 50g of sugar until dissolved.

Pour the mixture into the bowl with the egg yolks, whisking continuously until mixture is thick and creamy. Run the mixture through a sieve to get out any lumps, and then stir in the reserved vanilla seeds. Transfer it to a large freezer-proof container.

Leave to cool for 20 minutes before putting it in the freezer for 4 hours (stirring occasionally). Alternatively, churn in an ice cream maker until the required consistency.

Pour one 330ml can of Irn Bru into a pan and bring to the boil. Simmer until it has reduced to around 100ml, this will take about 20 minutes. Put the reduced Irn Bru in the fridge to cool until it reaches a lukewarm temp.

When the ice cream mixture has almost set, remove it from the ice cream maker, mix it up a bit and pour in the reduced Irn Bru, stirring gently to create a marbled or ripple effect.

Put back in the freezer for at least an hour, or until ready to serve.

For the deep fried Mars Bar:

Unwrap the room temperature Mars Bar and cut each one into 16 pieces.

Put 200g of plain flour into a bowl and pour in 220ml Irn Bru, stirring gently until it forms a batter that clings to the spoon. Don’t worry about lumps, and if it’s too thick or thin then just add more flour or Irn Bru until you get the right consistency.

Add sunflower or vegetable oil into a medium or large heavy bottomed pot until it’s 2 inches deep. Heat the oil on high heat. Test to see if it’s hot enough by dropping a small blob of batter into the oil, if it sizzles and floats, it’s hot enough.

Drop the Mars Bar pieces into the batter and scoop up with a spoon ensuring there is excess batter on the spoon. Gently drop into the hot oil, allowing the excess batter to dribble on top. Fry them for 20 seconds. It will be ready when it floats and has a golden tinge. When cooked, remove with a slotted spoon and place on a piece of kitchen roll to drain excess fat. The Mars Bar pieces can be cooked like this one at a time or in small batches.


Deep Fried Mars Bar Recipe

Though not a traditional Scottish recipe we have included this deep fried mars bar recipe because we get lots of requests from readers. It is not at all healthy and is often described as a heart attack on a plate! However it seems to be popular here in Scotland and is gaining followers down south, with London restaurants selling them as a pudding treat.

Two chip shops claim to have invented them and we shall let them battle it out between themselves. These are the Carron Fish and Chip Shop in Stonehaven, Aberdeenshire (formerly called The Haven) and a Glasgow chipper in the Hillington area. Both claim that local school children enjoying them as a lunch time treat raised their popularity.

Here is our deep fat fried mars bar recipe which we have tried to make as low fat as possible. It gives a lovely chocolately gooey middle with a crispy coating.

1. Beat a raw egg in a bowl and then dip a full size mars bar that has been kept in the fridge until all of the chocolate coating is covered.

2. Put this into a batter mix. We use 1 cup of plain flour with half a cup of corn flour and a pinch of baking soda mixed in with milk until a consistency of thin cream is obtained with no lumps. A lighter batter can be obtained if you use beer or soda water instead of milk.

Nine grieving Aberdeen families, one dark secret. Can love triumph?

Group is the new emotionally raw psychological character-driven suspense romance by Scottish author C.G. Buswell

3. Once coated gently lower into the fryer and fry until it turns crisp and golden brown.

4. Set aside on kitchen roll to drain the oil off and when ready sprinkle with a little cinnamon and sugar mixture. Serve with ice-cream.

5. Share with a friend to reduce the risk! The above can be done with other chocolates. For example in April May time some takeaways serve deep fried cadbury's creme Easter eggs. Others use milky ways.

If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:

An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?


The dish is prepared using standard commercial Mars bars. The chocolate bar is typically chilled before battering, to prevent it from excessively melting as it is fried. It is coated in flour batter of the type commonly used for deep-frying fish, sausages, and other similar foods, then immersed in boiling fat or oil, until the batter is cooked.

The creation of the dish is attributed to John Davie, who invented it in 1992 in The Haven Chip Bar (now The Carron) [2] in Stonehaven, near Aberdeen on Scotland's northeast coast. [3] [4] It received rapidly escalating media attention after Aberdeen Evening Express writer Alastair Dalton reported on 23 August 1995, "HOT chocolate has become this summer’s sizzler in Stonehaven chip shop. Mars Bars, deep-fried in batter, are being snapped up by sweet-toothed teenagers. The craze started when the school holidays began and has quickly taken hold says Ingram Mowatt (41), owner of The Haven, Allardice Terrace. " [5] The article included a quote from Mars spokesperson who said this was the most unusual way they had come across of enjoying a Mars bar. The following day the story was picked up and run in the Daily Record in an article titled "Mars supper, please". [6] [7] Scottish broadsheets The Herald and The Scotsman ran the story the following day and the UK broadsheets the day after, each adding their own cultural slant. On the fifth day, Keith Chegwin performed taste tests on The Big Breakfast TV programme and the story was covered by the BBC World Service.

After the food was mentioned in 2004 by Jay Leno on NBC's Tonight Show in the United States, [6] [7] The Lancet commissioned the University of Dundee to validate the association between Scotland and the deep-fried Mars bar. [7] It undertook a telephone questionnaire survey of 627 fish and chip shops in Scotland, 62% of which responded, and found: [7]

  • 66 shops (22% of those responding) sold them three-quarters of those had only been selling them for the past 3 years.
  • An additional 17% had sold them in the past.
  • Average sales were 23 bars per week, although 10 shops reported selling 50—200 per week.
  • The mean price was £0.60 (range £0.30 to £1.50).
  • 76% were sold to children.
  • 15 shops reported health concerns with the food.
  • Many of the shops which did not sell the product refused to do so as it turns the frying oil black. [6][7]

In 2012, the originating Carron Fish Bar estimated sales of 100–150 deep-fried Mars bars per week, but that 70% were sold to visitors who have heard of its reputation. [6] [7]

In 2000, Scottish chef Ross Kendall included the bars on the menu of Le Chipper restaurant in Paris. [8]

The deep-fried Mars bar has also given rise to the frying of other confections, for example, Reiver's Fish Bar in Duns annually advertises an Easter special of deep-fried Creme Egg. Deep-fried Snickers have also been reported, particularly in the United States where the Mars bar is not common and differs from the bar sold in the UK it is popular at state fairs and similar events. [9] In her 1999 book and television series Nigella Bites, Nigella Lawson includes a recipe for a deep-fried Bounty bar. [10] Deep-fried Moro bars are also sold in New Zealand, where the brand is popular.

Since the Daily Record described it as "Scotland's craziest takeaway", [6] [7] the deep-fried Mars bar has become a symbol for ill health, obesity and high-fat diets. [6] The original article was quickly followed up by other UK publications, with the food portrayed to speak eloquently about Scotland's and the wider UK's poor diet, and resultant levels of obesity. [6] [7]

In 2012, the Haven sought an application for protected geographical indication under the EU's Protected Food Name Scheme. But Mars wrote to the fish bar asking it to make plain that deep-frying of the bars was "not authorised or endorsed" by Mars, and an agreed disclaimer statement was put up in both the shop and in its menu. [6] [11]

In a 2012 interview, Glasgow restaurateur John Quigley felt that Scotland had been trying to "shake off" its unhealthy image for 20 years, since the media coverage of the deep-fried Mars bar. [6]


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