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This decadent deep fried s'mores recipe transforms the classic campfire treat into an irresistible dessert that will steal the show at any gathering. The crispy golden exterior gives way to gooey marshmallows and melted chocolate sandwiched between graham crackers, creating an indulgent handheld treat that brings back childhood memories with an adult twist.
I first made these for my daughter's sleepover party when rain canceled their backyard camping plans. The girls were so thrilled with these indoor s'mores that they now request them for every special occasion regardless of the weather.
Ingredients
- Graham cracker sheets: Create the perfect foundation for these treats with their honey sweetness and subtle crunch
- Mini marshmallows: Melt beautifully inside while maintaining some texture for that authentic s'mores experience
- Chocolate chips or baking chocolate: Provide rich pockets of melty goodness throughout each bite
- Eggs: Help bind the batter and create a light texture when fried
- Milk: Adds moisture to the batter ensuring a golden crisp exterior
- All purpose flour: Provides structure to the batter coating
- Granulated sugar: Balances the flavors in the batter without making it too sweet
- Baking powder: Creates a slight puff in the batter when it hits the hot oil
- Vegetable oil for frying: Should be neutral in flavor to let the s'mores shine
Step-by-Step Instructions
- Prepare the S'mores Base:
- Line your pan with parchment paper then arrange graham crackers to completely cover the bottom. Break pieces as needed to fill gaps and create a solid foundation. This careful arrangement ensures your s'mores hold together during the frying process.
- Create Chocolate Layers:
- Melt chocolate in short microwave bursts stirring frequently to prevent scorching. Layer ingredients methodically starting with drizzled chocolate then chocolate chips followed by more melted chocolate. This layering technique ensures chocolate is distributed throughout for the perfect bite every time.
- Add Marshmallows and Top Layer:
- Sprinkle marshmallows evenly over the layered chocolate then drizzle remaining melted chocolate over them. The marshmallows will partially melt during frying creating those signature gooey pockets. Add the final graham cracker layer pressing gently to adhere.
- Prepare the Batter:
- Whisk wet ingredients thoroughly until completely combined then mix dry ingredients separately. Combining them this way prevents lumps and ensures a smooth batter that will cling perfectly to the s'mores squares during frying.
- Cut and Dip the S'mores:
- After chilling cut the s'mores sheet into uniform pieces using a sharp knife. Work quickly to keep them cold which prevents melting before frying. Use tongs to fully coat each piece in batter allowing excess to drip off for an even coating.
- Fry to Golden Perfection:
- Lower each battered piece carefully into hot oil watching as it transforms into a golden puffed ball. The high temperature quickly sets the exterior while allowing the interior to warm and melt together. Remove promptly when golden brown for the ideal texture contrast.
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When I serve these at parties, the graham cracker edges that get slightly caramelized during frying become everyone's favorite part. My cousin who normally avoids sweets always makes an exception for these because they remind him of summers at our grandparents' lakehouse where we would make s'mores every evening.
Make Ahead Options
These s'mores can be assembled up to three days before frying. Simply prepare the entire s'mores sheet through the cutting stage then store the squares in an airtight container in the refrigerator with parchment paper between layers. The cold temperature keeps everything firm making the squares easier to handle when battering and frying. The batter can also be made up to 24 hours ahead and stored covered in the refrigerator just whisk well before using.
Troubleshooting Tips
If your s'mores are falling apart during dipping they may be too warm. Return them to the refrigerator for 15 minutes before continuing. For chocolate that keeps breaking through the batter double dip the squares waiting about 30 seconds between coats to create a thicker shell. If your oil temperature drops too low the batter will absorb too much oil so work in small batches to maintain consistent heat allowing the oil to return to temperature between batches.
Serving Suggestions
These deep fried treats are at their absolute best served warm within 10 minutes of frying when the chocolate and marshmallow are perfectly melted. Create a dessert bar by offering various dipping sauces like raspberry coulis caramel sauce or extra melted chocolate. For an elevated presentation arrange them on a platter with fresh berries and a light dusting of powdered sugar or cocoa. They pair wonderfully with coffee or milk for casual gatherings or with dessert wines for adult parties.
History Behind the Treat
While traditional s'mores date back to a 1927 Girl Scout handbook this deep fried version emerged from state fairs in the early 2000s alongside other creative fried desserts. The technique borrows from international traditions like Japanese tempura and Scottish fried Mars bars combining American campfire nostalgia with fair food indulgence. These treats represent how comfort foods continue to evolve while maintaining their emotional connection to childhood memories making them both innovative and familiar simultaneously.
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Frequently Asked Questions
- → Can I use store-bought batter for frying?
Yes, pancake mix works well for convenience. Simply follow the package instructions to make the batter.
- → How do I keep the s'mores from falling apart during frying?
Chill the s'mores in the fridge beforehand and use melted chocolate to glue any broken pieces together before battering.
- → What type of chocolate works best?
Both chocolate chips and baking chocolate work well. Use semi-sweet for a balanced flavor or milk chocolate for extra sweetness.
- → Can I fry these ahead of time?
Deep Fried S'mores are best served freshly fried while they are warm and gooey. If needed, you can keep them warm in a low oven for short periods.
- → What’s the best oil temperature for frying?
Maintain the oil at 425°F. If it’s too cold, the batter won’t crisp properly; if too hot, they might burn.