Incredibly Crispy Deep Fried Marshmallows Recipe

Introduction

These incredibly crispy deep fried marshmallows combine the soft, gooey center of frozen marshmallows with a golden, crunchy exterior. Perfect as a fun treat or an indulgent snack, they’re surprisingly easy to make at home.

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 recommended)
• Canola oil for frying (enough to fill 3-4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer)

Instructions

1. Step 1: Freeze the marshmallows for at least 1 hour to ensure they hold shape during frying.
2. Step 2: In a bowl, whisk together the whole milk, egg, and vanilla extract until well combined.
3. Step 3: Dip each frozen marshmallow into the milk mixture, coating it completely.
4. Step 4: Roll the dipped marshmallow in the pancake mix, ensuring it’s evenly coated for a crispy crust.
5. Step 5: Heat canola oil to 375°F (190°C) in a deep fryer or heavy Dutch oven.
6. Step 6: Fry the coated marshmallows in small batches for 30-45 seconds, or until they turn golden brown.
7. Step 7: Remove the marshmallows with tongs and drain on paper towels to remove excess oil.
8. Step 8: Serve immediately for the best crisp texture and gooey center.

Tips & Variations

• Use tongs to handle marshmallows while frying to avoid burns and maintain their shape.
• Do not overcrowd the fryer; fry in small batches for even cooking and crispiness.
• For flavor variations, try dipping the fried marshmallows in chocolate sauce or dusting with powdered sugar.

Storage

Deep fried marshmallows are best enjoyed fresh and warm. If storing leftovers, keep them in an airtight container at room temperature for up to 1 day. Reheat briefly in a toaster oven to regain some crispness, but note they might lose some of their original crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh marshmallows instead of frozen?

Freezing marshmallows is essential to help them hold their shape during frying. Using fresh marshmallows may cause them to melt too quickly and lose their crisp exterior.

What type of oil is best for frying?

Canola oil is recommended because it has a high smoke point and neutral flavor, making it ideal for frying marshmallows to golden perfection without burning.

Incredibly Crispy Deep Fried Marshmallows Recipe

Print Recipe

★★★★★

4.7 from 89 reviews

This recipe for Incredibly Crispy Deep Fried Marshmallows offers a fun and indulgent treat perfect for dessert lovers. Frozen marshmallows are dipped in a fluffy batter made from milk, egg, vanilla, and pancake mix, then deep fried to golden perfection. The result is a crispy exterior encasing a soft, gooey marshmallow inside, best enjoyed warm for a delightful contrast in textures.

• Author: Isla
• Prep Time: 10 minutes (plus at least 1 hour freezing time)
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Marshmallow Coating

• 20 large marshmallows (frozen for at least 1 hour)
• ⅔ cup whole milk
• 1 large egg (room temperature)
• ¼ teaspoon vanilla extract
• 1⅓ cups buttermilk pancake mix (Pearl Milling Company brand used)

For Frying

• Canola oil (enough to fill 3-4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer)

Instructions

1. Freeze Marshmallows: Place the marshmallows in the freezer for at least 1 hour to ensure they are completely frozen. This helps them hold their shape during frying and prevents melting too quickly.
2. Prepare Wet Batter: In a mixing bowl, whisk together the whole milk, egg, and vanilla extract until thoroughly combined to create a smooth wet batter.
3. Dip Marshmallows: Remove the frozen marshmallows from the freezer one at a time and dip each into the wet batter, ensuring they are fully coated.
4. Coat with Pancake Mix: After dipping in the wet mixture, roll or coat each marshmallow thoroughly with the buttermilk pancake mix to create an even layer on the outside.
5. Heat Oil: Heat the canola oil in a deep fryer or a heavy-bottom Dutch oven to 375°F (190°C). Use a thermometer to maintain proper temperature throughout frying.
6. Fry Marshmallows: Carefully place the coated marshmallows into the hot oil, frying in small batches to avoid overcrowding. Fry each marshmallow for 30-45 seconds, or until they turn golden brown and crispy.
7. Drain Excess Oil: Using tongs, remove the marshmallows from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. Serve Immediately: Serve the deep fried marshmallows warm to enjoy the crispy exterior and molten, gooey interior at their best texture.

Notes

• Use tongs to handle the marshmallows safely while frying to avoid burns.
• Do not overcrowd the fryer to maintain consistent oil temperature and even frying.
• Serving the marshmallows warm ensures the best texture contrast between the crunchy crust and the melted inside.
• Ensure marshmallows are fully frozen before coating to prevent melting during cooking.

Keywords: deep fried marshmallows, crispy marshmallows, fried desserts, sweet treats, carnival style snack