Deep Fried Marshmallows
Deep Fried Marshmallows are a golden brown treat with a warm, gooey center and crispy coating of pancake batter. Even better with melty chocolate, powdered sugar, or sprinkles.
Ingredients:
20 large marshmallows frozen
⅔ cup whole milk
1 large egg room temperature
¼ teaspoon vanilla extract
1⅓ cups buttermilk pancake mix Pearl Milling Company brand used
Canola oil for frying you will need to add enough to fill 3-4 inches deep in a 5 quart dutch oven or to the fill line of an electric deep fryer
Optional toppings
Powdered sugar sifted
Whipped cream
Chocolate sauce
Rainbow jimmie sprinkles
Instructions:
Place marshmallows in the freezer for at least 30 minutes before starting the recipe to keep them firm during frying.
Line a large rimmed baking sheet with paper towels and a wire rack. Set aside.
Add enough canola oil to a large heavy duty pot to fill it 3-4 inches deep, or to the fill line of an electric deep fryer. Heat the oil to 375°F. If using a pot on the stove, be sure to add a candy thermometer to the side of the pot to monitor the temperature of the oil to remain between 365°F and 375°F.
Depending on the brand used, an electric deep fryer will keep the temperature steady at the set 375°F.
Once the oil is hot, make the batter by adding to a small bowl the whole milk, large egg and vanilla extract. Whisk to fully incorporate the egg into the milk.
To a large bowl add the buttermilk pancake and create a well in the center of the mix. Add the milk mixture to the well of buttermilk pancake mix then whisk gently just until combined. You want to leave the batter slightly lumpy as whisking it very smooth will create a tough batter for coating the marshmallows. The batter should be thicker than your traditional pancake batter thickness.
Add 4 - 5 frozen marshmallows to the bowl of batter. Using your fingers, completely coat each marshmallow with the buttermilk pancake batter on all sides.
Carefully drop the coated marshmallows into the hot oil and allow to quickly fry for 25-30 seconds per side (roughly 1 minute per batch) or until lightly golden brown. You can use the large slotted spoon to gently flip the marshmallows if needed to fry evenly on both sides.
Using a large slotted spoon, gently lift the deep fried marshmallow out of the oil and place them onto the prepared baking sheet to drain off any excess oil. Repeat steps 5 and 6 until all the marshmallows have been fried.
To serve these deep fried marshmallows, place them onto a large plate and lightly dust with powdered sugar. Individual servings can also be topped with a dollop of whipped cream, a drizzle of chocolate sauce and topped with rainbow jimmie sprinkles if desired.
Okay, so you've seen the recipe for deep-fried marshmallows, and trust me, they are even more incredible than they sound! I wanted to share a few extra tips and tricks I've picked up to make sure yours turn out absolutely perfect every single time. It's truly a game-changer for dessert nights or when you just want to impress your friends and family with something totally unique. First off, let's talk about that amazing crispy exterior and gooey, melted marshmallow center. The key to achieving this perfect contrast really comes down to a few things. Don't skip freezing the marshmallows! I know it adds an extra step, but it’s crucial. If they’re not rock solid, they'll melt completely into the oil before the pancake batter has a chance to set and turn that beautiful golden-brown. I usually pop mine in the freezer for at least an hour, sometimes even longer if I'm prepping ahead. Maintaining your oil temperature is another huge factor. The recipe mentions 375°F, and seriously, invest in a good candy thermometer if you don't have one! If your canola oil isn't hot enough, the marshmallows will absorb too much oil and become greasy instead of light and crispy. Too hot, and they'll burn on the outside before the inside gets perfectly melty. I always keep a close eye on it and adjust the heat as needed between batches. And remember, don't overcrowd the pot; fry them in small batches so the oil temperature doesn't drop too much. Now for the fun part: toppings! The recipe lists powdered sugar, whipped cream, chocolate sauce, and sprinkles, which are always a hit. But don't be afraid to get creative! I love drizzling mine with warm caramel sauce, or even a berry compote for a fruity twist. A sprinkle of cinnamon sugar right after they come out of the oil adds a lovely warmth. For a more adult treat, I've even seen people serve them with a tiny dash of liqueur-infused chocolate sauce! Imagine serving these alongside a scoop of vanilla bean ice cream – pure heaven! One thing I learned the hard way: have everything ready before you start frying. This means your wire rack and paper towels are laid out, your toppings are prepped, and your batter is mixed. The actual frying goes super fast, so you want to be ready to pull them out and dress them up immediately. They’re best enjoyed warm, right after they’re made, when that gooey center is at its absolute peak. If your batter isn't sticking, try patting the marshmallows lightly with a paper towel before dipping them. Sometimes a tiny bit of moisture can prevent adhesion. And if they're not getting golden enough, it's usually an oil temperature issue – either too low or you're frying too many at once. Keep practicing, and you'll get the hang of it! These deep-fried marshmallows are such a delightful and unexpected dessert, and once you master them, they'll surely become a favorite in your recipe rotation. Enjoy!
