Deep Fried Marshmallows
Deep Fried Marshmallows are a quick and indulgent dessert featuring fluffy marshmallows coated in crispy pancake batter, fried to golden perfection, and topped with powdered sugar or chocolate drizzle for a gooey, irresistible treat.
Ingrédients
- Large marshmallows
- 1 cup of pancake mix
- ¾ cup of water or milk
- 1 teaspoon of vanilla extract
- Vegetable oil or canola oil
- Optional Toppings
- Powdered sugar
- Chocolate sauce
- Sprinkles
Instructions
- Step 1: Whip Up the BatterMix 1 cup of pancake mix with ¾ cup of water or milk in a bowl. Stir until it’s smooth and just thick enough to coat a spoon.Add a teaspoon of vanilla extract (optional but oh-so-good) for an extra flavour boost.Set the batter aside for a few minutes—it’s like letting it nap while you prepare to fry.
- Step 2: Heat Things UpPour enough vegetable or canola oil into a deep fryer or a sturdy pot—make sure there’s enough to cover the marshmallows completely.Heat the oil to 350°F (175°C). A kitchen thermometer is your best friend here to avoid soggy batter from oil that’s too cool or burnt marshmallows from oil that’s too hot.
- Step 3: Prep Your MarshmallowsIf you feel fancy, pop the marshmallows into the freezer for about 10 minutes. This keeps them from melting too quickly when they hit the hot oil.Stick a toothpick or a small skewer into each marshmallow—give them a little handle for their big moment.
- Step 4: Time to Dip and FryTake a marshmallow and dunk it into the batter, making sure it’s completely coated. No bare spots allowed!Gently place it into the hot oil using a skewer or tongs.Cook each one for 30-45 seconds or until the exterior turns golden and crispy.Don’t crowd the pot—give them space to cook evenly.
- Step 5: Drain and Chill (a Little)Once your marshmallows are perfectly fried, scoop them out with a slotted spoon or tongs.Place them on a plate lined with paper towels to remove any excess oil. Let them cool just enough so they’re warm but won’t burn your mouth (we know it’s hard to wait).
- Step 6: Add the Finishing TouchesThis is where the magic happens! Dust them with powdered sugar for a sweet, snow-like effect.Feeling indulgent? Drizzle them with chocolate sauce, caramel, or even peanut butter.For a s’mores-inspired twist, sprinkle crushed graham crackers on top.
Notes
Helpful Tips
To ensure your deep fried marshmallows turn out perfectly every time, here are some detailed tips and tricks for the best results:- Achieve the Perfect Batter Consistency :The batter should be thick, allowing it to coat the marshmallows evenly without running off. If it’s too runny, add a little more pancake mix. If the batter is too thick, adjust the consistency by adding a splash of milk or water.
- Maintain the Oil Temperature : Keep the oil temperature steady at 350°F (175°C). If the oil is too hot, the batter will scorch before the marshmallows soften. If it’s too cool, the batter will soak up too much oil, resulting in a greasy texture.
- Freeze Marshmallows for Better Results : Freezing deep fried marshmallows 10–15 minutes before Frying prevents them from melting too quickly. This is especially helpful if you’re frying large batches.
- Avoid Overcrowding the Fryer : Fry a few marshmallows at a time to ensure even cooking. Overcrowding can lower the oil temperature and result in soggy batter.
- Use Skewers for Easy Handling : Skewers or toothpicks make it easier to safely dip the marshmallows into the batter and remove them from the hot oil.
- Customize Toppings : Experiment with toppings such as chocolate sauce, caramel drizzle, crushed cookies, or even sprinkles to suit your preferences or the occasion.
- Serve Immediately : For the best taste and texture, serve the deep fried marshmallows while still warm and gooey. If left too long, they may lose their crispiness.