Deep Fried Mars Bar in Egg Flour Batter

Introduction

A chilled Mars Bar gets coated in a simple milk, flour, and egg batter, then fried at 350–375°F until the shell turns golden brown. You get a crisp exterior and a melted center, so this works best as a quick dessert you serve immediately.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 1

Ingredients

• 1 Mars Bar (UK/Canada) or 1 Milky Way bar (USA)
• 1 cup milk
• 1 cup wheat flour
• 1 egg
• Enough oil to fill the pot or fryer you are using (oil or fat can be used as well as suet for authenticity)

Instructions

1. Chill, but do not freeze, the Mars bar by leaving it in a fridge or freezer for a short while.
2. Mix the milk, flour, and egg in a bowl. Whisk together to create a creamy batter.
3. Heat the oil to around 350-375°F (175-190°C).
4. Coat the Mars bar completely in batter.
5. Lower into hot oil and fry until batter is golden brown. Be careful to lower it gently; otherwise the batter may come off.
6. Serve.

Variations

• Use the 1 Milky Way bar (USA) option instead of a Mars Bar if that is what you can get; the filling stays a bit lighter and softer once fried.
• Replace the 1 cup wheat flour with a 1:1 gluten-free flour blend if you need a gluten-free batter; the coating will usually be slightly more delicate.
• Use suet or another frying fat instead of oil for a more traditional chip-shop style flavor; the batter tastes richer and a little more savory.
• Cut the candy bar in half before chilling and fry the pieces separately if you want smaller portions; you get more batter in each bite and a slightly faster fry.

Tips for Success

• Chill the Mars bar until firm but not frozen, as the instructions note; if it freezes solid, the batter can brown before the center softens.
• Whisk the milk, flour, and egg until the batter looks smooth and creamy with no dry flour left, or it will coat unevenly.
• Keep the oil in the 350–375°F range; cooler oil makes the batter greasy, while hotter oil can darken it too fast.
• Lower the battered bar gently into the oil so the coating stays attached instead of sliding off.
• Pull it once the batter is golden brown all over and serve right away, while the shell is crisp and the inside is still soft.

Storage and Reheating

This is best eaten immediately. The crisp batter softens quickly once it sits.

If you need to store it, put it in an airtight container in the fridge for up to 1 day. Freezing is not recommended because the batter loses its texture.

To reheat, use an oven or air fryer at 350°F until heated through and the coating firms up again, about 4–6 minutes. A microwave will warm the center, but the batter will turn soft.

FAQ

Can you freeze the Mars Bar before frying?

No. Keep it chilled and firm, but not frozen, so the center softens by the time the batter turns golden brown.

What kind of oil works best for frying?

Use a neutral oil with a high smoke point if you want a cleaner flavor. If you use suet or another frying fat, the coating will taste heavier and more traditional.

Can you make the batter ahead of time?

Yes, you can mix the milk, flour, and egg a few hours ahead and keep it covered in the fridge. Whisk it again before coating the candy bar.

Can you make this gluten-free?

Yes, you can swap the wheat flour for a 1:1 gluten-free flour blend. The batter will still fry, but it may be a little less sturdy when you lower it into the oil.