Deep Fried Marshmallows turn 20 frozen marshmallows into crisp, lightly golden bites with gooey centers. A slightly lumpy buttermilk-pancake batter protects each marshmallow during its very short trip through 375°F canola oil.
The card records 5 minutes of preparation and 1 minute of cooking for a 6-minute total. The written method separately requires at least 30 minutes of freezing before frying, and that chilling step is essential.
Deep Fried Marshmallows Ingredients
Main Ingredients: 20 large marshmallows, frozen; ⅔ cup whole milk; 1 large egg, room temperature; ¼ teaspoon vanilla extract; 1⅓ cups buttermilk pancake mix; Canola oil for frying (enough to fill 3-4 inches deep).
If you enjoy this recipe, you may also like Vanilla Pecan Pralines.
Optional Toppings: Powdered sugar, sifted; Whipped cream; Chocolate sauce; Rainbow jimmie sprinkles.
For storage details after serving, the USDA leftovers and food safety guidance.
How to Make Deep Fried Marshmallows
- Freeze marshmallows: Put the marshmallows in the freezer for at least 30 minutes to keep them firm while frying. Set up a baking sheet with paper towels and a wire rack.
- Heat the oil: Add enough canola oil to a heavy pot to reach 3-4 inches deep and heat to 375°F. Keep a candy thermometer handy to watch the temperature.
- Make the batter: In a small bowl, whisk together milk, egg, and vanilla. In a larger bowl, make a well in the pancake mix and add the milk mixture. Stir gently until just combined - keep it slightly lumpy for the best texture.
- Coat marshmallows: Working with 4-5 frozen marshmallows at a time, use your fingers to completely coat each one with batter on all sides.
- Fry until golden: Carefully drop the coated marshmallows into the hot oil and fry for 25-30 seconds per side until lightly golden brown. Use a slotted spoon to flip them if needed.
- Drain and serve: Lift the fried marshmallows out with a slotted spoon and place on the prepared baking sheet. Serve hot with a dusting of powdered sugar or your favorite toppings.
If you enjoy this recipe, you may also like Lemon Cheesecake Crescent Rolls.
Freeze marshmallows
Place exactly 20 large marshmallows in the freezer for at least 30 minutes. While they firm, set a wire rack over a paper-towel-lined baking sheet. The cold centers are crucial because room-temperature marshmallows can melt before the coating becomes golden.
Heat the oil
Pour enough canola oil into a heavy pot to reach 3–4 inches and heat it to 375°F. Keep a candy thermometer in place and leave ample space above the oil. Monitor the temperature throughout because each small batch can cool the oil.
Make the batter
Whisk 2/3 cup whole milk, 1 room-temperature egg, and 1/4 teaspoon vanilla in the small bowl. Make a well in 1 1/3 cups buttermilk pancake mix, pour in the liquid, and stir gently only until combined. The batter should remain slightly lumpy.
Coat marshmallows
Remove only 4–5 marshmallows from the freezer at a time. Coat each one completely on every side, using your fingers as directed. Keeping the rest frozen protects later batches from softening while the first pieces are being fried.
Fry until golden
Lower the coated marshmallows into the 375°F oil and fry for 25–30 seconds per side. Turn with a slotted spoon if needed. Stop at lightly golden; a longer fry gives the centers too much time to melt and escape.
Drain and serve
Lift each piece with the slotted spoon and place it on the prepared rack so oil can drain onto the paper towels. Serve hot, plain or with the optional powdered sugar, whipped cream, chocolate sauce, and rainbow jimmie sprinkles.
Freeze All Twenty First
The 30-minute minimum freeze is part of the method, not an optional make-ahead suggestion. Arrange the marshmallows separately so they chill evenly. Keep them frozen until their individual batch is ready to coat and enter the oil.
Use a Candy Thermometer
Maintain 375°F rather than estimating by appearance. Oil that is too cool makes the coating greasy; oil that is too hot can darken it during the first 25–30 seconds. Adjust the burner in small steps and wait for recovery between batches.
Do Not Overmix the Batter
A slightly lumpy batter is the intended texture. Stirring until perfectly smooth can overwork the pancake mix and make the coating tough. Scrape dry mix from the bottom, stop as soon as it is incorporated, and begin coating the cold marshmallows.
Work in Batches of Four or Five
Adding all 20 at once would crowd the pot and sharply reduce the oil temperature. Fry only 4–5 per batch, leaving room to turn each piece. That means the full yield will take several quick rounds even though each side needs less than a minute.
Drain before Adding Toppings
Set the pieces on the wire rack first so excess oil falls through to the paper towels. Add optional powdered sugar, whipped cream, chocolate sauce, or rainbow sprinkles only when serving. Those toppings do not change the measured batter or frying method.
Active Time versus Freezing Time
The card's 5-minute prep, 1-minute cook, and 6-minute total describe the active recipe. Plan at least 30 additional minutes before that active work to freeze the marshmallows. Do not shorten the chill simply to match the card's displayed total.
Recorded Recipe Tips
- Freezing the marshmallows is crucial - it prevents them from melting too quickly in the hot oil.
- Don't overmix the batter or it will become tough. A slightly lumpy batter works best.
- Work in small batches to avoid overcrowding and temperature drops in the oil.
- Serve immediately while the outside is crispy and the inside is still gooey.
Equipment Checklist
Prepare the required tools before starting: Heavy-duty pot or electric deep fryer, Candy thermometer, Large slotted spoon, Wire rack and baking sheet, Paper towels. Keeping this setup ready supports the stated sequence and prevents delays during time-sensitive cooking stages.
Conclusion
Freeze 20 marshmallows for at least 30 minutes. Heat 3–4 inches canola oil to 375°F. Make a slightly lumpy batter from milk, one egg, vanilla, and pancake mix. Coat only 4–5 frozen marshmallows at a time, fry 25–30 seconds per side, drain on a rack over paper towels, and serve hot with optional toppings.
Frequently Asked Questions
- → How many fried marshmallows does the recipe make?
It makes exactly 20 deep-fried marshmallows.
- → Why must the marshmallows be frozen?
At least 30 minutes of freezing helps them stay firm instead of melting too quickly in the hot oil.
- → How long does each side fry?
Fry each coated marshmallow for 25–30 seconds per side at 375°F.
- → How many should I fry at once?
Work with only 4–5 frozen marshmallows per batch to avoid crowding and temperature drops.