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Taking s'mores and dunking them in pancake batter before frying might sound crazy, but trust me on this one. The hot oil creates this incredible crispy shell while everything inside gets warm and gooey - the marshmallow melts, the chocolate gets soft, and the graham crackers hold it all together. It's like eating a campfire memory wrapped in golden crunch, and honestly way easier than building an actual fire.
I first made these for my niece's birthday party because she's obsessed with s'mores but we were having the party indoors. The kids went absolutely nuts when they bit into them and hit that molten center. Even the adults were sneaking seconds when they thought nobody was looking. Now every family gathering includes requests for "those fried s'more things."
What You Need
- Graham crackers - The honey variety works great and adds extra sweetness that pairs perfectly with chocolate
- Large marshmallows - Regular size works better than mini because they hold their shape during frying
- Hershey's chocolate bars - Classic milk chocolate is traditional, but dark chocolate works if that's your preference
- Pancake mix - Any brand works fine, and using mix instead of making batter from scratch saves time
- Basic batter ingredients - Egg, milk, and a little oil create the coating that turns golden and crispy
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Step-by-Step Instructions
- Oil preparation
- Heat about three inches of oil in your heaviest pot to **375 degrees**. Use a candy thermometer if you have one because getting the temperature right makes all the difference. Too hot and the outside burns before the inside warms up. Too cool and you get greasy, soggy results instead of crispy perfection.
- Batter mixing
- Whisk together pancake mix, egg, milk, and oil in a bowl until most lumps disappear. Don't overmix because a few lumps actually help create better texture. Let the batter rest for five minutes while you assemble the s'mores - this helps everything blend together properly.
- S'more assembly
- Break graham crackers in half to create squares. Layer marshmallow and half a chocolate bar between two graham cracker pieces, pressing gently to make them stick together. Don't press too hard or the crackers will break, but they need to hold together for dipping.
- Coating technique
- Use tongs to dip each assembled s'more completely in batter, letting excess drip off before moving to the oil. The coating should cover everything evenly but not be so thick it overwhelms the s'more inside. Work with one at a time to prevent batter from getting too thick.
- Frying process
- Lower battered s'mores into hot oil using tongs, holding them steady for the first few seconds until the batter starts setting. This prevents them from falling apart in the oil. Fry for three to four minutes until golden brown all over, turning once if needed for even cooking.
- Draining and cooling
- Remove carefully with slotted spoon and place on paper towel-lined plate to drain excess oil. Let them cool for at least five minutes before serving because the inside will be molten hot and can burn your mouth. The wait is worth it for the perfect eating temperature.
My first attempts at these were disasters because I didn't realize how important the oil temperature was. Too low and they absorbed oil like sponges. Too high and the outside burned while the inside stayed cold. It took a few tries to figure out the sweet spot, but now I can make them without any drama.
Serving Ideas
These taste best served warm while the coating is still crispy and the inside is perfectly gooey. Dust with powdered sugar for extra sweetness, or drizzle with chocolate sauce if you really want to go over the top. They pair surprisingly well with vanilla ice cream for temperature contrast. For parties, set them out on a nice platter with small napkins because they can be a little messy to eat.
Fun Variations
Try different chocolate varieties like cookies and cream bars or peanut butter cups instead of plain Hershey's for unique flavors. Cinnamon graham crackers add warm spice notes that work beautifully with the fried coating. For adult parties, add a tiny splash of bourbon to the batter for subtle complexity. During holidays, use seasonal chocolate flavors or colored marshmallows for festive presentations.
Storage Reality
These really need to be eaten fresh because storing them overnight makes the coating soggy and disappointing. If you absolutely must save some, keep them in the refrigerator and reheat briefly in a 350-degree oven, though they'll never be quite as good as fresh. Better to make smaller batches and fry them fresh when you want them.
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Making deep-fried s'mores feels like bringing carnival magic into your own kitchen. There's something so satisfying about taking a beloved childhood treat and transforming it into something completely unexpected. The first bite always surprises people - that crunch giving way to warm, melty goodness inside creates one of those perfect dessert moments. Sure, they're not everyday food, but sometimes you need something that makes people smile and creates good memories around your table.
Frequently Asked Questions
- → How do I keep the s'mores from falling apart while frying?
- Use tongs to hold them steady when you first put them in the oil. The batter will start to set quickly and help hold everything together. Don't let go too soon!
- → What temperature should the oil be?
- Keep the oil at 375°F. Too hot and the outside burns before the inside gets warm. Too cool and they'll absorb too much oil and get greasy.
- → Can I make these ahead of time?
- They're really best served fresh and warm. The graham crackers get soggy if you store them, so plan to eat them right after they cool down a bit.
- → What if I don't have pancake mix?
- You can make your own batter with flour, baking powder, a little sugar, salt, egg, and milk. Just mix it to a similar consistency as pancake batter.
- → Can I use different chocolate?
- Sure! Try dark chocolate, milk chocolate chips, or even peanut butter cups. Just make sure whatever you use fits nicely between the graham crackers.