Introduction
Deep fried marshmallows are a delightful treat that combines the airy sweetness of marshmallows with a crispy, golden exterior. This indulgent dessert delivers a wonderful contrast of flavors and textures—crispy and slightly crunchy on the outside, with gooey, warm marshmallow inside. The aroma of freshly fried batter mixed with the comforting scent of vanilla makes it virtually irresistible. Whether you’re serving this as a fun snack or a show-stopping dessert, readers will love this simple yet impressive recipe. Let’s dive into how to make perfect deep fried marshmallows that are sure to wow your family and friends.
Prep Time: 35 minutes (including marshmallow freezing)
Cook Time: 5-7 minutes
Total Time: Approx. 40-42 minutes
Servings: 4 servings (about 5 marshmallows each)
Ingredients
- 20 large marshmallows, frozen (freeze for 30 minutes)
- ⅔ cup whole milk
- 1 large egg, room temperature
- ¼ teaspoon vanilla extract
- 1⅓ cups buttermilk pancake mix
- Canola oil, for frying (enough to submerge marshmallows)
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
- Freeze the marshmallows: Place 20 large marshmallows on a baking sheet and freeze for 30 minutes. This helps them hold up better during frying and prevents excessive melting.
- Prepare a draining station: Line a baking sheet with paper towels and place a wire rack on top. This will allow excess oil to drip off and keep your marshmallows crisp.
- Heat the oil: In a deep fryer or heavy-bottomed pot, pour enough canola oil to fully submerge marshmallows. Heat to 375°F (190°C). Use a thermometer for accuracy.
- Make the batter: In a medium bowl, whisk together ⅔ cup whole milk, 1 large room temperature egg, and ¼ teaspoon vanilla extract until combined. Gradually add 1⅓ cups buttermilk pancake mix and whisk until smooth with no lumps.
- Coat the marshmallows: Remove marshmallows from the freezer. Using a fork or skewer, dip each frozen marshmallow into the batter, ensuring it’s fully coated.
- Fry the marshmallows: Carefully place coated marshmallows into hot oil. Fry each side for 25-30 seconds or until golden brown and crispy. Work in batches to avoid overcrowding.
- Drain and serve: Using a slotted spoon, transfer fried marshmallows to the prepared baking sheet with wire rack. Let excess oil drain. Dust immediately with powdered sugar if desired and serve warm.
Pro Tips for Perfect Deep Fried Marshmallows
- Freeze marshmallows before frying: This crucial step prevents the marshmallows from melting too quickly and helps maintain shape during frying.
- Maintain oil temperature: Keep the oil steady at 375°F. If too hot, batter will burn; too cool and marshmallows will absorb excess oil and get soggy.
- Use buttermilk pancake mix: The mix provides the right balance of fluffiness and binding properties, resulting in a light, crispy crust.
- Don’t overcrowd the fryer: Fry marshmallows in small batches to keep oil temperature consistent and avoid sticking.
- Serve immediately: Deep fried marshmallows are best enjoyed warm while gooey and crispy. They tend to soften when cooled.
Variations and Substitutions
- Healthier swap: Try substituting canola oil with avocado oil for a slightly healthier frying fat option with a high smoke point.
- Sweet coating variations: Instead of powdered sugar, dust with cinnamon sugar or cocoa powder for a flavor twist.
- Flavored batter: Add a pinch of cinnamon or nutmeg to the pancake mix for extra warm spices.
- Dairy-free option: Use a plant-based milk like oat or almond milk and a vegan egg substitute to make this recipe dairy-free and vegan-friendly.
- Dip pairing: Serve with chocolate sauce, caramel drizzle, or berry compote for dipping and added decadence.
Storage and Reheating Tips
Deep fried marshmallows are best eaten fresh for optimal crispness. However, if you have leftovers, store them in an airtight container at room temperature for up to one day. To reheat, place marshmallows on a baking sheet and warm in a 350°F oven for 3-5 minutes to regain some crispness and warmth. Avoid microwaving as this will make them melt and lose texture.
Frequently Asked Questions (FAQ)
- Q: Why do I need to freeze the marshmallows before frying?
- A: Freezing firms up the marshmallows, preventing them from melting too quickly in the hot oil and helps them keep a nice shape during frying.
- Q: Can I use mini marshmallows instead of large ones?
- A: Large marshmallows work best because they are easier to coat and fry without falling apart. Mini marshmallows are too small and can dissolve quickly in oil.
- Q: What’s the best oil for frying deep fried marshmallows?
- A: Use oils with a high smoke point like canola, vegetable, or avocado oil. These oils ensure even frying without burning.
- Q: Can I prepare the batter ahead of time?
- A: Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Stir well before using.
- Q: How can I prevent the batter from falling off while frying?
- A: Make sure marshmallows are frozen and the batter is thick enough to cling. Avoid shaking off excess batter and carefully place marshmallows into the oil.
Nutrition Estimate per Serving
Each serving of deep fried marshmallows (about 5 pieces) roughly contains 250-300 calories. This includes approximately 3g of protein, 35g of carbohydrates, and 12g of fat. It’s a treat best enjoyed in moderation given its sugar and fat content but perfect for a special indulgence.
Deep Fried Marshmallows: A Decadent Treat with Crispy Perfection
Ingredients
- 20 large marshmallows, frozen (30 minutes)
- ⅔ cup whole milk
- 1 large egg, room temperature
- ¼ teaspoon vanilla extract
- 1⅓ cups buttermilk pancake mix
- Canola oil, for frying
- Powdered sugar, for dusting (optional)
Instructions
- Freeze marshmallows on a baking sheet for 30 minutes.
- Line a baking sheet with paper towels and place a wire rack for draining.
- Heat 2 inches of canola oil in a deep fryer to 375°F (190°C);
- In a bowl, whisk milk, egg, and vanilla, then blend in pancake mix until smooth.
- Dip frozen marshmallows into batter using a fork or skewer.
- Fry in batches for 25-30 seconds per side until golden and crispy.
- Place on the wire rack sheet to drain excess oil.
- Dust with powdered sugar while still warm, if desired, and serve immediately.
Notes
Use a thermometer for precise oil temperature
Work in batches to avoid lower oil temperature
Consume within 5 minutes for best crispiness