Barra de chocolate frita com torta de maça – Deep-Fried Candy Bars with Pineapple


by Nigella

Programa:  Nigella Bites
Episódio:  Fun Foods

 
 
Ingredientes

2 xícaras de óleo de girassol para fritar
1 ripe pineapple
1 cup self-rising flour
1 cup soda water
8 fun-size chocolate coconut bars (recommended: Mounds)

Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F.

Preparo

Cut the top and bottom off the pineapple, then quarter it vertically. Trim the woody core off each segment, and then lay it skin side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should come out easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice.

In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using a tongs remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate aside the pineapple pieces, enjoy immediately.

These are all the rage at fairs and festivals. This recipe uses Mounds bars, however feel free to experiment with other candy bars. It is best to have the candy bars frozen before frying. This helps the bars keep their shape and not melt through the batter when they are fried.

Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients:

  • Approximately 2 quarts sunflower or other oil for deep frying
  • 1 ripe pineapple
  • 1 cup self-rising flour
  • About 1 cup soda water
  • 8 fun-sized Mounds bars (see Note below)

Preparation:

Heat the oil in a deep-fat fryer to maximum heat.

Cut the top and bottom off the pineapple, and then quarter it vertically. Trim the woody core off each segment, and then lay it skin-side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should then come away easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice.

Measure the flour into a bowl, and whisk in 3/4 cup of the soda water to make the batter, adding the rest of the water if the consistency is still too thick: you want this just thick enough to adhere easily. The best way to check is to turn a Mounds bar in it: if the batter sticks well enough, it’s fine. I just use my fingers for this, but tongs work well, too.

Plunge the batter-blanketed Mounds in the hot oil and fry for about 3 minutes until the batter’s puffed and golden. Remove to pieces of paper towel to absorb excess grease, then pile up on a plate to sit on the table alongside the cut-up pineapple.

Author’s notes: The pineapple cuts across the sticky sweetness of the fritters and turns it into a dessert rather than a funny turn. As for the batter, the combination of self-rising flour and soda water produces the lightest effect possible. Also try substituting Cadbury’s Creme Eggs (for Easter) and Dime Bars.

Yield: 4 to 8 servings

5 thoughts on “Barra de chocolate frita com torta de maça – Deep-Fried Candy Bars with Pineapple

  1. olá Call
    Na parte que peguei da receita acho que ela usava água com gás ao invés da cerveja. Isso é verdade?
    Tks
    Caroline

  2. Hi!!!
    Será que nós poderíamos ter essa receita maravilhosa de “Barra de chocolate frita com torta de maçã” traduzida?…estou pedindo muito?!…rsrs
    Bjos,
    Cris
    PS.- estou em Sao Paulo!

  3. Olá,
    A tradução do título da receita é,no mínimo,hilária.
    Pineaple é ABACAXI,não ‘torta de maçã’.Espero que o resto tenha sido copiado corretamente ou a receita vai ser um vexame.

  4. Olá, fiquei muito feliz de encontrar este site com algumas receitas da Nigella,pois sempre estou acompanhando as receitas do programa, mas pela metade e infelizmente o meu inglês não é o suficiente para ler o site oficial dela.
    Por acaso vc pegou uma receita que ela deu de pêssego em caldas temperado com gengibre e pimenta para comer com tender? Obrigada

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