Deep Fried Mars Bar Bites

I'm not sure what happened during my childhood but I am from the school of 'Why pay for something you can make yourself'. This extends from cushions to studded t-shirts to bunting flags. Also food. Obviously I only ever make a 10th of the things I say I would and they almost always cost a lot more in materials and waste than it would have to just buy the item. But I get a sick satisfaction from knowing that I made that thing. It seems I'm not alone because I just lost 20 minutes checking out photos on Instagram tagged #pinterestmademedoit. It's so funny (and true) what we will attempt to make because the internet told us to.  

The internet didn't tell me to make deep fried mars bars but it did confirm that I could if I really wanted to. Even if I don't work in a fish and chip store (in which case everything would be fair game for frying at least once). Never having had a fish and chip shop deep fried mars bar, I decided to go fun size and use a buttermilk/flour coating to get a crispy shell with an ooey gooey inside. It so worked. 


  • 1 litre Oil for deep frying
  • 1 cup Buttermilk
  • 1/2 cup Flour
  • 1/2 cup Cornflour
  • 1/4 cup Icing Sugar
  • 10 fun-size Mars Bars


  1. The night before, put mars bars in the freezer so that they won't melt instantly when fried. If this isn't possible and you have a sudden craving for fried confectionary, at least try to freeze these for a couple of hours before frying.
  2. Heat oil in a deep saucepan until hot. You can test the oil by dropping in a bit of bread - if it sizzles it's ready to go. Peanut oil is really hot which is good for frying, but I just used regular Canola which I had on hand. 
  3. Combine flour, cornflour  and icing sugar together in a bowl and pour buttermilk in separate bowl. 
  4. Dip mars bar in buttermilk, then flour mixture and repeat. 
  5. Drop the mars bars carefully in the oil, up to 3 at a time depending on the size of your saucepan. Remove when golden and transfer to paper towel. 
  6. Serve warm with ice cream.