Deep Fried Marshmallows (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 large marshmallows, frozen
02 -
⅔ cup whole milk
03 -
1 large egg, room temperature
04 -
¼ teaspoon vanilla extract
05 -
1⅓ cups buttermilk pancake mix
06 -
Canola oil for frying (enough to fill 3-4 inches deep)
→ Optional Toppings
07 -
Powdered sugar, sifted
08 -
Whipped cream
09 -
Chocolate sauce
10 -
Rainbow jimmie sprinkles
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Working with 4-5 frozen marshmallows at a time, use your fingers to completely coat each one with batter on all sides.
05 -
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.
06 -
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.
# Notes:
01 -
Freezing the marshmallows is crucial - it prevents them from melting too quickly in the hot oil.
02 -
Don't overmix the batter or it will become tough. A slightly lumpy batter works best.
03 -
Work in small batches to avoid overcrowding and temperature drops in the oil.
04 -
Serve immediately while the outside is crispy and the inside is still gooey.