Bonnies Deep Fried Candy Bars Food

DEEP-FRIED CANDY BARS ON A STICK

Steps:

• Whisk together first 6 ingredients. In another bowl, whisk together egg, water, milk and vanilla; add to dry ingredients, stirring just until moistened., In a deep cast-iron or electric skillet, heat oil to 375°. Dip candy bars, a few at a time, into batter; fry until golden brown, about 30 seconds per side. Drain on paper towels., Insert skewers into bars. If desired, dust with confectioners' sugar.

DEEP-FRIED CANDY BARS

Steps:

• Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats.
• Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.

DEEP FRIED CANDY BARS

Steps:

• Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
• Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
• Dip the candy bars in the batter to coat.
• Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.

DEEP-FRIED CANDY BARS WITH PINEAPPLE

Steps:

• Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F.
• Cut the top and bottom off the pineapple, then quarter it vertically. Trim the woody core off each segment, and then lay it skin side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should come out easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice.
• In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using tongs, remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate aside the pineapple pieces, enjoy immediately.

MINI FRIED CANDY BARS

Steps:

• Freeze the mini candy bars.
• Combine the egg and milk in a large bowl and add a pinch of salt. Whisk in the flour and refrigerate, covered, for at least 30 minutes.
• Heat about 4 cups of oil in a large pot to 365 degrees F.
• Dunk the frozen candy bars into the chilled batter, and then gently drop them, in batches into the oil. Cook just until light golden in color, then remove them to a brown paper bag to drain and cool for at least 1 minute.

DEEP FRIED SNICKERS BARS

Steps:

• Mix all ingredients except candy bars.
• Coat snickers bars.
• Deep fry 3 minutes.
• Drain on paper towels.

DEEP FRIED CANDY BARS

Steps:

• Combine egg, milk and vegetable oil in a cup.
• In a bowl combine flour, baking powder and salt.
• Pour the wet ingredients into the dry and mix well with a whisk.
• Cover and chill for a few minutes as you heat the oil.
• Drop the chilled candy bar in the batter and then gently place into the oil.
• Fry just until the outside is golden.
• Remove and drain on brown paper.
• Allow to cool a minute before serving.