In keeping with the Scottish flavour of Chat in recent days, and given that the European Commission have put a ban on the shooting of the Endangered Haggis, here's a recipe for the Scottish Delicacy that is Deep-fried Mars Bars that T mentioned a day or two ago.
Firstly get hold of the deep-frier that's been gathering dust on top of the cupboards and several litres of cooking oil.
To make the batter, and this can be used in other GBish delicacies such as the World Famous Fish and Chips, or Toad-In-The-Hole...
Put some flour in to a large mixing bowl. Doesn't matter what sort of flour it is as long as it's white and powdery. Add a pinch or two of salt. Break an egg into the mix and add some milk. Our Skinflint Carpet-Baggers may wish to add some water in place of some of the milk. Others may wish to add a little of their fav Ale to the mix for additional flavour.
Whisk it all together to a creamy consistency and let it stand for a few hours to let the air out. There you have your batter.
Get the oil in the frier pretty hot. Unwrap your Mars Bar, dunk it in the batter and fry in the frier for about an hour, or, if you don't want to burn the house down, for the customary couple of minutes.
My pref is to serve with a good quality plain vanilla ice-cream.
An English variation is Deep-fried Cadbury's Creme Egg when in season.
CY derivatives (and haven't tried cooking these) include using halloumi or one of the softer cheeses, or for those in Paphos with a surplus of bananas, try bananas.
Enjoy.............
Fried? Should taste nice charcoal-grilled. 
( that is the dolmades stuffing)
