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Deep Fried Marshmallows Recipe

★★★★★

4.7 from 77 reviews
  • Author: Hugo
  • Total Time: 55 minutes
  • Yield: 20 deep fried marshmallows 1x

Description

Delight in these crispy, golden Deep Fried Marshmallows coated in a fluffy buttermilk pancake batter. Perfect as a fun and indulgent treat, they’re fried to perfection, dusted with powdered sugar, and optionally topped with whipped cream, chocolate sauce, and colorful sprinkles for a festive finish.

Ingredients

Scale

Marshmallows

  • 20 large marshmallows, frozen

Batter

  • 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 brand recommended)

Frying

  • Canola oil, for deep frying

Toppings (optional)

  • Powdered sugar, sifted
  • Whipped cream
  • Chocolate sauce
  • Rainbow jimmie sprinkles

Instructions

  1. Freeze Marshmallows: Place the marshmallows in the freezer for at least 30 minutes to ensure they stay firm and hold their shape during frying.
  2. Prepare Draining Station: Line a large rimmed baking sheet with paper towels and set a wire rack on top. This setup will allow excess oil to drain after frying.
  3. Heat Oil: Pour enough canola oil into a large heavy-duty pot to fill it 3 to 4 inches deep, or fill an electric deep fryer to the recommended level. Heat the oil to 375°F (190°C). If using a stovetop pot, monitor temperature with a candy thermometer to keep it steady between 365°F and 375°F.
  4. Make Wet Batter Mixture: In a small bowl, whisk together whole milk, egg, and vanilla extract until fully combined.
  5. Combine Batter: In a large bowl, place the buttermilk pancake mix and create a well in the center. Pour in the milk mixture and gently whisk just until combined. The batter should be lumpy and thicker than traditional pancake batter to ensure a tender coating.
  6. Coat Marshmallows: Add 4 to 5 frozen marshmallows at a time to the batter. Using your fingers, turn each marshmallow to coat it completely and evenly with the batter.
  7. Fry Marshmallows: Carefully drop the coated marshmallows into the preheated oil. Fry for 25 to 30 seconds on each side, approximately 1 minute per batch, until they are lightly golden brown. Use a large slotted spoon to gently flip them if needed for even frying.
  8. Drain: Remove fried marshmallows with a slotted spoon and transfer to the prepared baking sheet to drain excess oil. Repeat the coating and frying process until all marshmallows are cooked.
  9. Serve and Garnish: Arrange the fried marshmallows on a serving plate and dust with powdered sugar. Optionally, top individual servings with whipped cream, drizzle with chocolate sauce, and sprinkle with rainbow jimmies for a colorful and festive touch.

Notes

  • Freezing marshmallows prior to frying prevents them from melting and losing shape.
  • Maintain oil temperature between 365°F to 375°F for optimal frying results.
  • Use a candy thermometer for precise temperature control if frying on the stovetop.
  • Do not overmix the batter; a lumpy texture prevents tough coatings.
  • Work in small batches to avoid overcrowding the oil and temperature drops.
  • Serve immediately for best texture and taste.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Keywords: deep fried marshmallows, fried dessert, marshmallow recipe, sweet snack, carnival treat, batter fried marshmallows

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Find it online: https://flavorsbyhugo.com/deep-fried-marshmallows-recipe/