We’ve heard of deep-fried Mars bars, ice-cream and butter that originated in the US. A Scottish Bar has now invented a new twist to deep-fried butter, something they say is quite popular with a few customers. Dubbed by some critics as a coronary on a plate and even a heart attack in the plate, this dish is being served at the Fiddler’s Elbow, perhaps for the first time ever in Scotland. The Scottish twist, being an Irn Bru batter.
The entire dish put together consists of the deep-fried butter balls, with an accompaniment of Irn Bru ice cream and coulis. The dish has been named quite aptly, as the “Braveheart Butter Bombs”. The folks at the Fiddler’s Elbow also plan to introduce a variation, using deep-fried whisky instead of Irn Bru. The head chef of the Scottish bar, Simon Robertson, has been credited with the invention of this dish, along with the help of Paul Fitchie, a former chef at Harvey Nichols. The dessert is created by freezing balls of butter and then dipping them in an Irn Bru batter. These balls are then fried in hot oil, till the golden brown delicacies emerge.