Ingredients
Method
- Prep. Refrigerate the candy bars for at least 30 minutes or several hours.
- To prepare the batter, combine 4/5 of the flour with the sugar, baking powder, baking soda, and salt in a medium sized mixing bowl. Stir to combine all of the dry ingredients.
- Add the egg, vanilla extract, and milk to the dry ingredients. Whisk to create a smooth batter.
- Fire up. Add 1 inch (25.4 mm) of oil to a pot or cast-iron Dutch oven, place it on the grill, and preheat to 375°F (190.6°C). This technique is referred to as grill frying and is a great way to avoid the smells and mess associated with deep-frying indoors.
- Prep again. Place the remaining 1/5 of the flour in a shallow bowl. Remove one of the candy bars from the refrigerator and roll it in the flour until fully coated. Fully immerse the flour coated candy bar in the wet batter.
- Cook. With tongs, pull the candy bar out of the batter, allow some of the excess batter to drip off, then gently slide the candy it into the oil. Flip the battered candy bar often and fry until the batter is golden brown, approximately 2 to 3 minutes. Lift the deep fried candy bar out of the oil with tongs or a spider strainer, and place it on paper towels to drain. Repeat the process with the second candy bar.
- Serve. Plate the deep fried candy bars, dust with powdered sugar if using, and serve immediately.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.