4 Serves
20 Mins
Prepare a thick batter by whisking flour, a pinch of salt, and cold water or milk in a mixing bowl until smooth.
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AmericanVitamin E
6 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
113 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
423 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
31 g / 50 gSaturated Fat
10 g / 20 gCholesterol
62 mg / 300 mgCaffeine
5 mgNet Carbs
42 gAlcohol
0 g
Chill the Mars bars in the freezer for 10 minutes to ensure they hold their shape during frying.
Heat the vegetable oil in a deep-frying pot to 190°C.
Dip each chilled Mars bar into the batter, ensuring it is fully coated, then carefully drop it into the hot vegetable oil.
Fry for 2-3 minutes until the batter is golden brown, then remove with a slotted spoon and drain on paper towels.
6
g18
g18
g
Japanese