Celebrate Burns Night at home with Devonshire Club’s ‘deep fried Mars Bar’ recipe
Burns Night is coming, and what better way to celebrate than with a deep fried Mars Bar?
This decedent Scottish delicacy will be served as part of their indulgent Burns Night supper at Devonshire Club on Thursday 25th January.
Located in the heart of the City, Devonshire Club’s traditional dinner will draw inspiration from the Scottish larder.
In addition to the meal, diners will also enjoy performances from piper Matthew Supranowicz, who won the world championship in 2015 with the pipe band Shotts and Dykehead.
It’s £28 for 2 courses and £35 for 3 courses, which is pretty reasonable. Find out more on their website here.
Anyway… If you fancy trying the deep fried goodness, look no further – the recipe is below! Enjoy.
- 800g plain flour plus extra for coating
- 25g baking powder
- 10g salt
- 100ml sunflower oil
- 1 bottle of chilled Punk IPA beer
- 75ml chilled sparkling water
- Freeze the mars bars 24 hours in advance.
- Ideally use a small deep fat fryer and pre-heat oil to 180C
- Whisk together, flour, baking powder and salt – this will remove any lumps (Chefs tip – easier than sieving)
- Whisk in the oil and beat until elasticated
- Mix in beer and then sparkling water
- Roll the Mars bars in the extra flour (this will help batter to stick to mars bars)
- PLEASE TAKE CARE as the oil is very hot – Completely dip the Mars bar in batter and then slowly release into the pre-heat fryer – DO not drop as the oil will splash and burn you.
- Cook until golden and serve immediately.