Street Food
Deep-Fried Chocolate Bar
The Quirky Foodster Team
Ingredients
- 4 chocolate-covered nougat and caramel bars, chilled
- 150g (1 1/4 cups) self-raising flour
- 1/2 tsp baking powder
- 200ml (3/4 cup plus 2 tbsp) cold sparkling water
- Vegetable oil, for deep-frying
Method
- Chill the chocolate bars in the freezer for at least 30 minutes; this helps them hold together when fried.
- Whisk the flour and baking powder together, then gradually whisk in the sparkling water to form a smooth, thick batter.
- Heat the oil to 180C (350F).
- Dip each chilled bar into the batter, coating it fully and letting any excess drip off.
- Carefully lower into the hot oil and fry for 3-4 minutes, turning once, until the batter is crisp and golden.
- Lift out with tongs, drain briefly on a wire rack, and allow to cool slightly before serving as the filling will be very hot.
Introduction: An iconic, if divisive, invention of Scottish chip shops, the deep-fried chocolate bar emerged in the 1990s when a Stonehaven fish and chip shop began battering and frying chocolate bars to order.
Cultural Background: An iconic, if divisive, invention of Scottish chip shops, the deep-fried chocolate bar emerged in the 1990s when a Stonehaven fish and chip shop began battering and frying chocolate bars to order. What began as a novelty has become a genuine, if occasional, treat found on menus across Scotland and a widely recognised symbol of the country's chip shop culture.
Tips: Freezing the bar beforehand is essential; without it the chocolate can melt and separate from the batter too quickly. Let the fried bar rest for a couple of minutes before eating, as the molten centre holds heat well.
Variations: Try with a chilled chocolate-covered wafer bar for a different texture inside. Dust with a little icing sugar before serving for a fairground-style finish. Naturally vegetarian as prepared with a standard vegetarian chocolate bar.
Storage: Best eaten immediately; not suitable for storing once fried.
Reheating: Not recommended; this treat is intended to be eaten fresh and hot from frying.
Nutrition: Calories: 380 kcal, Protein: 5g, Carbs: 48g, Fat: 18g, Fibre: 1g
FAQs:
Q: Why does the bar need to be frozen first?
A: Freezing slows the melting of the chocolate and caramel inside, giving the batter time to crisp up before the filling turns fully liquid.
Q: Where did this dish originate?
A: It is widely credited to a chip shop in Stonehaven, Aberdeenshire, in the early 1990s, and has since spread to chip shops across Scotland.
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