This cheeky little treat was inspired by the deep fried Mars bar, which was invented in Scotland. A typically British food that you wouldn’t expect to work, but it does!
Over the years I’ve heard the same story “The chip shop down the road will batter anything you bring them!” and I always reply with “I tried to batter a Kinder Egg once, but I melted the toy!” Which never gets a laugh, but I say it anyway.
My favourite chocolate has to be the Rolo, the chocolate to caramel ratio is just right. I’ve always wondered what battered Rolos would turn out like and I finally gave it a go. I found by double dipping the chocolate into the batter then flour, it gave the chocolate plenty of coating.
My biggest worry was burning myself on the molten caramel, so I let them cool for a few minutes before splitting one open and testing the temperature with my finger. If you know a safer way then please let me know!
100g self raising flour
4 packs of Rolo
1 litre cooking oil
- Heat the oil in a large pan for 10 minutes. To test the heat, place a breadcrumb in the oil, if it fizzes and turns brown, it’s ready.
- Weigh 70g of flour into a mixing bowl, add the salt and milk. Stir to form a batter, with no lumps.
- In a separate bowl, weigh out 30g flour.
- Dip the Rolos in the batter mix, then roll in flour. Do this twice, to give the chocolate a good coating.
- Deep fry for 1-3 minutes, until the batter starts to turn golden. Carefully remove and place on a paper towel to drain the excess oil.
- Leave to cool down for at least 2 minutes, checking the centres are cool enough before eating!
If you try this recipe, please let me know how you get on. I would love to see your photos etc. Steve Heller Facebook.com/HotandLeeky