2 quarts sunflower oil, for deep frying
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.
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, enjoy immediately.
Recipe courtesy of Nigella Lawson 2007
Use leftover batter to make funnel cakes.