Ingredients

20 large marshmallows, frozen

⅔ cup whole milk

1 large egg, room temperature

¼ teaspoon vanilla extract

1 ⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended)

Canola oil (for frying)

Powdered sugar, sifted (for dusting)

Whipped cream (optional, for serving)

Chocolate sauce (optional, for serving)

Rainbow jimmie sprinkles (optional, for serving)

Instructions

Step 1: Place the marshmallows in the freezer for at least 30 minutes to keep them firm during frying.

Step 2: Line a large rimmed baking sheet with paper towels and place a wire rack on top. Set aside for draining the fried marshmallows.

Step 3: Pour canola oil into a large heavy-duty pot to a depth of 3-4 inches, or fill your deep fryer according to its instructions. Heat the oil to 375°F. Use a candy thermometer if frying on the stove to maintain a temperature between 365°F and 375°F.

Step 4: In a small bowl, whisk together the whole milk, egg, and vanilla extract until combined.

Step 5: In a large bowl, add the buttermilk pancake mix and create a well in the center. Pour the milk mixture into the well and whisk gently just until combined. The batter should remain slightly lumpy and thicker than traditional pancake batter.

Step 6: Add 4-5 frozen marshmallows at a time to the batter. Using your fingers, coat each marshmallow completely with the batter on all sides.

Step 7: Carefully drop the coated marshmallows into the hot oil. Fry each side for 25-30 seconds, about 1 minute per batch, until they are lightly golden brown. Use a slotted spoon to gently flip them if necessary for even frying.

Step 8: Remove the fried marshmallows with a slotted spoon and place them on the prepared baking sheet to drain excess oil. Repeat the battering and frying process until all marshmallows are cooked.

Step 9: Serve the deep fried marshmallows on a plate, dusted lightly with powdered sugar. Optionally, add a dollop of whipped cream, drizzle with chocolate sauce, and sprinkle with rainbow jimmies for a festive touch.

Tips & Variations

Freezing the marshmallows is essential to prevent them from melting too quickly in the hot oil.

Use a candy thermometer to maintain the oil temperature for perfectly crispy results.

For a fun twist, try adding a pinch of cinnamon or cocoa powder to the batter.

Serve with fresh berries or a fruit sauce for a fruity contrast.

FAQs

Can I use regular marshmallows instead of frozen?

It’s not recommended, as fresh marshmallows tend to melt quickly and break apart in hot oil. Freezing them keeps their shape intact during frying.

Is canola oil the best choice for frying?

Canola oil is ideal because it has a high smoke point and neutral flavor, which helps achieve a crispy coating without altering the taste of the marshmallows.