Deep-Fried S'mores turns a chilled, layered graham-cracker slab into 36 small battered pieces that fry for about one minute each. The recipe records 25 minutes of preparation, 10 minutes of cooking, and 35 minutes total. Chocolate is used both as filling and as the adhesive that helps fragile pieces hold together, while mini marshmallows create the familiar soft center. The 8×8-inch pan and exact 6×6 cut are important because they establish the intended size before battering. Frying oil is explicitly heated to 425°F, so organization, temperature control, and safe handling matter throughout the final stage.
Deep Fried S'mores Ingredients
S'mores: 9 graham cracker sheets; 2 cups mini marshmallows; 2 cups chocolate chips or 8 oz baking chocolate, divided.
Batter: 2 large eggs; 2 tsp oil; 1 1/2 cups milk; 2 1/4 cups all-purpose flour; 6 tbsp granulated sugar; 1 tsp baking powder; 1/4 tsp salt.
Frying & Serving: 1 quart vegetable oil for frying; powdered sugar (optional for serving).
If you enjoy this recipe, you may also like peach-brioche.
How to Make Deep Fried S'mores
- Prepare base: Line an 8x8-inch pan with parchment paper. Arrange graham crackers to cover the bottom, breaking sheets if needed to fit. Place 1 cup of chocolate chips in a bowl and microwave in 30-second intervals until smooth, stirring in between.
- Assemble s'mores: Drizzle 1/3 of melted chocolate onto the graham crackers, followed by the remaining chocolate chips, 1/3 more melted chocolate, the marshmallows, and finally the remaining melted chocolate. Top with another layer of graham crackers based on the reference diagram, and place the pan in the refrigerator for 10 minutes.
- Prepare batter: In a medium bowl, whisk together eggs, oil, and milk. In a separate bowl, mix flour, sugar, baking powder, and salt. Combine wet and dry mixtures and whisk until smooth.
- Heat oil: In a medium saucepan or deep fryer, heat vegetable oil to a temperature of 425°F.
- Cut s'mores: Remove s'mores from the fridge. Using the parchment paper, lift them onto a work surface. Cut into a 6x6 grid to create 36 pieces. Use melted chocolate to 'glue' broken pieces.
- Coat and fry: Dip each s'mores piece into the batter, ensuring full coverage, and let excess drip off. Place in the hot oil and fry for about 1 minute until golden and puffed. Transfer to a paper towel-lined plate.
- Finish and serve: Repeat battering and frying for remaining pieces. Dust with powdered sugar if desired. Serve warm and enjoy.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Line the square pan with parchment before fitting graham crackers across its base. Melt one cup of the chocolate in 30-second microwave intervals, stirring each time until smooth. Build the filling in the recorded order: one-third of the melted chocolate, the remaining unmelted chocolate, another third of melted chocolate, all the marshmallows, and the final melted portion. Add the upper graham layer and chill for 10 minutes. During that chill, whisk eggs, two teaspoons oil, and milk in one bowl; mix flour, sugar, baking powder, and salt separately; then combine them into a smooth batter. Heat the quart of vegetable oil to 425°F. Lift out the slab by its parchment and cut six rows by six columns. Dip, drain briefly, and fry each piece about one minute until golden and puffed.
If you enjoy this recipe, you may also like Mini Strawberry Crunch Cheesecake Bites.
Critical Visual and Timing Cues
Melted chocolate should be fluid and glossy without scorched spots; short microwave intervals protect it from overheating. Fit the graham layers edge to edge so the chilled slab has enough structure to lift. Ten minutes in the refrigerator firms the chocolate but does not turn the filling rock-hard. The batter should be smooth enough to coat all sides and thick enough to remain attached as excess drips away. Confirm 425°F with a suitable thermometer and allow the oil to recover between additions. A finished piece is evenly golden and visibly puffed after roughly one minute. Dark brown patches indicate excessive heat or time, while pale exposed corners suggest incomplete coating.
Serving and Storage
Transfer every fried piece to a paper-towel-lined plate immediately so surface oil can drain. Continue in manageable batches rather than crowding the saucepan or fryer, because adding too many chilled pieces can reduce oil temperature and cause uneven cooking. Dust with powdered sugar only if desired, as the source lists it as optional. Serve warm while the coating is crisp and the marshmallow-and-chocolate center remains soft. Divide the documented 36 pieces as needed. Cool and refrigerate leftovers promptly, then reheat carefully; never return wet or refrigerated food to hot oil without accounting for splatter. The recipe contains wheat, egg, milk, and chocolate ingredients, and packaged components may have additional allergen statements.
Practical Kitchen Notes
Count nine graham-cracker sheets for the documented base and top arrangement, breaking them only where the 8×8-inch pan requires a better fit. The chocolate line permits either two cups chocolate chips or eight ounces baking chocolate and says it is divided; do not add both forms. Keep the two cups mini marshmallows unchanged. The batter uses two large eggs, two teaspoons oil, one and one-half cups milk, two and one-quarter cups flour, six tablespoons granulated sugar, one teaspoon baking powder, and one-quarter teaspoon salt. The frying fat is a separate full quart of vegetable oil. Preserve those roles so the small batter quantity is not confused with the oil used to fill the fryer.
Details Worth Preserving
Use a dry, heat-safe bowl for melting chocolate and stir between every 30-second interval even if the chips initially keep their shape. Reserve the melted chocolate thirds deliberately so the final layer is still available after adding marshmallows. If a graham section breaks after cutting, the method specifically permits melted chocolate as glue; it does not call for reshaping the entire slab. A ruler can help establish six reasonably equal rows and columns, but the finished count remains exactly 36. Work with several pieces at a time and keep the rest cool so their layers remain stable while the oil is heating.
A Reliable Workflow
Prepare a landing tray with paper towels before the first piece enters the oil, and keep batter, the chilled squares, and the fryer arranged to avoid reaching over hot fat. Coat a piece completely, pause over the bowl so excess batter falls back, and lower it carefully using an appropriate utensil. Maintain distance from splashes and never add water near the pot. Monitor the temperature after each batch instead of assuming the initial 425°F setting remains constant. Repeat the same one-minute visual check for the remaining pieces. Once frying is complete, turn off the heat and allow the oil to cool fully before moving or disposing of it according to local guidance. The optional powdered sugar belongs only at serving time.
Recorded Recipe Tips
- To save time, substitute homemade batter with dry pancake mix and follow package instructions.
- Keep s’mores chilled until frying to maintain shape, especially in warm weather.
Conclusion
Deep Fried S'mores makes 36 servings in 35 recorded minutes, plus any separately stated baking, chilling, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Deep Fried S'mores make?
It serves 36 and makes 36 servings.
- → How long does Deep Fried S'mores take?
The recipe records 25 minutes of preparation, 10 minutes of cooking, and 35 minutes total, plus any separately stated baking, chilling, resting, or cooling time.
- → What equipment should be ready?
Prepare 8x8-inch pan; Parchment paper; Microwave-safe bowl; Medium saucepan or deep fryer; Knife; Tongs; Slotted spoon; Large plate lined with paper towels; Whisk before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.