How to make a deep fried cannabis chocolate bar
Deep-fried chocolate bars are attributed to a Scottish man named John Davie, who in 1992 had the idea to deep-fry a Mars bar in batter. It started as a novelty and quickly because very popular, with variations and different frying techniques popping up all over. Today, we offer you a recipe for a cannabis-infused version of this fan favourite, using Bhang chocolate.
What You’ll Need:
- 2 Cups of All-Purpose Flour
- 1 cup corn flour
- ⅛ tsp baking soda
- 2 cups milk
- 1 cup vegetable oil for frying
- 1 or 2 Bhang chocolate bars of your choice
- Whisk together the all-purpose flour, corn flour, and baking soda in a shallow bowl.
- Pour the milk into the bowl until it forms a batter with thin consistency.
- Heat the vegetable oil in a deep-fryer or on a skillet set to 350 degrees fahrenheit.
- Take the Bhang chocolate and dip them in the batter until they are fully coated.
- Place coated chocolate bars into the oil or on the skillet.
- Fry for 2-3 minutes or until golden brown.
- Remove the bars from the fryer and place on a small rack to cool and let excess oil drain.
Remember: with any cannabis product its always best to start low and go slow. Refer to Health Canada’s guidelines on cannabis consumption for more information.
As with any cannabis product, never share with anyone under the age of 19, and keep cannabis out of reach of minors at all times.