Deep Fried Marshmallows You Need in 5 Easy Steps
These golden, crispy Deep Fried Marshmallows are the perfect fair-style treat you can easily make at home. Coated in fluffy pancake batter and flash-fried to perfection, they’re gooey on the inside and delightfully crunchy outside.
Ingredients
Main Ingredients
- 20 large marshmallows frozen for at least 30 minutes
- 2/3 cup whole milk
- 1 large egg room temperature
- 1/4 teaspoon vanilla extract
- 1 1/3 cups buttermilk pancake mix Pearl Milling Company recommended
- canola oil for frying, enough to fill fryer or 3–4 inches in pot
Optional Toppings
- powdered sugar for dusting
- whipped cream as desired
- chocolate sauce for drizzling
- rainbow sprinkles for garnish
Instructions
- Freeze marshmallows for at least 30 minutes to prevent melting during frying.
- Heat oil in a deep fryer or heavy pot to 375°F. Use a candy thermometer if needed.
- Whisk milk, egg, and vanilla in a small bowl until combined.
- In a large bowl, place pancake mix and create a well. Add the milk mixture and gently whisk. Batter should remain slightly lumpy for best coating texture.
- Dip frozen marshmallows into the batter to fully coat. Fry 4–5 at a time until golden brown, about 1 minute per batch.
- Transfer to a paper towel-lined rack to drain excess oil. Serve with toppings of choice.
Notes
Keep marshmallows frozen until just before frying. Do not overcrowd the pot. Batter should be thick and lumpy. Avoid microwaving leftovers to maintain crispiness.