Bonnies Deep Fried Candy Bars Recipes

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.

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.

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.

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.

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.

Steps:

• Chill the candy by keeping it in the fridge but don't freeze it or else this recipe won't work.
• Sift the dry ingredients together in a bowl. Pour in milk until it's a rich, creamy consistency, this is give or take 1 cup.
• Fully coat the candy in the batter.
• DEEP FRYER METHOD.
• Using a strong wooden skewer (metal will burn your hands severely), pierce it through the bottom and lower it into an oil-filled deep fryer and remove when golden brown, about 3-5 minutes.
• PAN FRY METHOD.
• Heat 1-2" of oil in a frying pan. Drop the battered candy bar into the oil and fry on all sides, turning with a spatula or slotted spoon. Remove when golden brown, about 5-8 minutes.
• They are awesome when chopped into bits and served with ice cream!