Description
Delightfully crispy on the outside and gooey on the inside, these Deep Fried Marshmallows are a fun and indulgent treat perfect for parties or a special dessert. Coated in a fluffy buttermilk pancake batter and fried to a golden brown, they are served dusted with powdered sugar and optionally topped with whipped cream, chocolate sauce, and colorful sprinkles for an extra festive touch.
Ingredients
Marshmallows
- 20 large marshmallows (frozen)
Batter
- ⅔ cup whole milk
- 1 large egg (room temperature)
- ¼ teaspoon vanilla extract
- 1⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended)
Frying and Toppings
- Canola oil for frying
- Powdered sugar (sifted, for dusting)
- Whipped cream (optional, for serving)
- Chocolate sauce (optional, for serving)
- Rainbow jimmie sprinkles (optional, for garnish)
Instructions
- Freeze Marshmallows: Place marshmallows in the freezer for at least 30 minutes to ensure they stay firm during frying and prevent melting too quickly.
- Prepare Draining Station: Line a large rimmed baking sheet with paper towels and place a wire rack on top. Set aside to drain fried marshmallows.
- Heat Oil: Pour enough canola oil into a large heavy duty pot to a depth of 3-4 inches or fill an electric deep fryer to the indicated level. Heat oil to 375°F and maintain temperature between 365°F and 375°F throughout frying. Use a candy thermometer if frying on the stove.
- Make Wet Batter Mixture: In a small bowl, whisk together whole milk, large egg, and vanilla extract until fully combined.
- Combine Batter: Place the buttermilk pancake mix in a large bowl; create a well in the center. Pour the milk and egg mixture into the well and whisk gently just until combined. The batter should remain slightly lumpy and be thicker than typical pancake batter for optimal coating.
- Coat Marshmallows: Add 4-5 frozen marshmallows to the batter bowl. Using fingers, thoroughly coat each marshmallow with the batter on all sides to ensure an even layer.
- Deep Fry Marshmallows: Carefully lower the coated marshmallows into the hot oil. Fry them for about 25-30 seconds on each side until they turn a light golden brown. Use a slotted spoon to gently flip marshmallows to achieve even frying.
- Drain Excess Oil: Remove fried marshmallows from oil with a slotted spoon and place them on the prepared wire rack and paper towels to drain excess oil. Repeat coating and frying until all marshmallows are cooked.
- Serve: Arrange the deep fried marshmallows on a large plate and dust with sifted powdered sugar. Optionally, top individual servings with a dollop of whipped cream, a drizzle of chocolate sauce, and a sprinkle of rainbow jimmies for colorful garnish.
Notes
- Freezing marshmallows before frying is essential to maintain their shape and prevent them from melting too quickly in hot oil.
- Maintain oil temperature between 365°F and 375°F for even frying without soggy or burnt coating.
- Do not overmix the batter; slight lumps keep the coating light and crispy instead of tough.
- Use a slotted spoon for safely adding and removing marshmallows from hot oil.
- Serve immediately after frying for the best texture and flavor.
- Prep Time: 10 minutes (excluding freezing time)
- Cook Time: 6 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
