Deep Fried Marshmallows are crispy, golden treats with an ultra‑gooey marshmallow center, just like something you’d find at a state fair. A simple pancake‑mix batter makes them quick to whip up, and they’re best served warm with powdered sugar, chocolate sauce, or whipped cream.
This recipe uses jumbo marshmallows, but any large size will work as long as they’re fully coated in batter and fried in hot oil for under a minute so they stay soft inside and don’t melt away.
Ingredients
- 20 jumbo marshmallows
- 1 cup pancake mix
- 1 large egg
- 3/4 cup milk (adjust slightly for batter thickness)
- 2 teaspoons vegetable oil (plus more for frying)
- Optional toppings: powdered sugar, chocolate syrup, whipped cream, sprinkles
Step‑by‑Step Instructions
1. Heat the oil
- Pour 5–7.5 cm (2–3 inches) of vegetable oil into a deep pot or Dutch oven.
- Heat over medium‑high to about 175°C / 350°F. Use a thermometer if possible.
2. Make the batter
- In a bowl, whisk pancake mix, egg, milk, and 2 teaspoons oil until smooth and slightly thicker than regular pancake batter.
- If it’s too thin to cling to the marshmallows, whisk in a bit more pancake mix; if too thick, add a splash of milk.
3. Coat the marshmallows
- Pat marshmallows dry if needed.
- Using a fork or skewers, dip each marshmallow into the batter, turning to coat completely and letting excess drip off.
4. Fry
- Carefully lower a few coated marshmallows into the hot oil—don’t overcrowd the pot.
- Fry 30–60 seconds, turning once, until evenly golden brown.
- Remove with a slotted spoon to a paper‑towel‑lined plate to drain. Repeat with remaining marshmallows.
Serving Ideas
- Dust warm marshmallows with powdered sugar.
- Drizzle with chocolate or caramel sauce and add whipped cream and sprinkles for an over‑the‑top sundae‑style dessert.
Tips and FAQs
- Why freeze the marshmallows? Some recipes recommend briefly freezing them to help them hold shape and avoid over‑melting; it’s optional but helpful if your oil runs hot.
- Oil temperature matters. Too cool and they’ll soak up oil; too hot and the coating will burn before the inside heats. Aim for around 350°F and adjust the burner as needed.
- Can I reuse the oil? Yes, once cooled and strained, frying oil can be reused a few times for similar sweets, but discard if it smells off or darkens heavily.