Deep Fried Marshmallows
This Deep Fried Marshmallows recipe is a whimsical, indulgent sweet dessert recipe that brings carnival magic to your kitchen. Quick to make, endlessly fun to customize, and guaranteed to make everyone smile, it’s perfect for any occasion.
Ingredients
- Large Marshmallows 12-15
- Buttermilk Pancake Mix 1 cup
- Whole Milk ½ cup
- Large Egg 1, room temperature
- Vanilla Extract ½ tsp
- Canola Oil 2-3 cups, for frying
- Powdered Sugar 2 tbsp, optional, for dusting
- Marshmallows: Large size holds shape when fried; freeze for best results in this sweet dessert recipe.
- Pancake Mix: Buttermilk mix adds tang and crispiness to Deep Fried Marshmallows.
- Milk: Whole milk ensures a thick clingy batter; skim milk may thin it out.
- Egg: Room temperature eggs blend better for a golden Deep Fried Marshmallows coating.
- Oil: Canola is neutral and high-heat friendly for a clean fry.
Instructions
- I place marshmallows in the freezer for 30 minutes to firm up and prevent melting during frying.
- I set up a draining station with paper towels over a wire rack for the fried marshmallows.
- I heat canola oil in a deep fryer or pot to 375°F, using a thermometer to keep the temperature steady.
- I whisk milk, egg, and vanilla until smooth, then stir into pancake mix until just combined, leaving some lumps for a crispy coating.
- I dip 4-5 frozen marshmallows at a time in the batter, ensuring full coverage to avoid leaks.
- I carefully lower coated marshmallows into hot oil with a slotted spoon and fry for 25-30 seconds per side until light golden brown.
- I transfer fried marshmallows to the draining station, cool for 1 minute, then dust with powdered sugar and serve warm.
Notes
- Freezing the marshmallows is crucial - it prevents them from melting too quickly in the hot oil.
- Don't overmix the batter or it will become tough. A slightly lumpy batter works best.
- Work in small batches to avoid overcrowding and temperature drops in the oil.
- Serve immediately while the outside is crispy and the inside is still gooey.