Description
Delight in these crispy-on-the-outside, gooey-on-the-inside deep fried marshmallows. Coated in a fluffy buttermilk pancake batter and fried to golden perfection, these sweet treats are perfect for parties or a fun dessert. Served with powdered sugar, whipped cream, chocolate sauce, and colorful sprinkles for an extra indulgent experience.
Ingredients
Marshmallows
- 20 large marshmallows (frozen)
Batter
- ⅔ cup whole milk
- 1 large egg (room temperature)
- ¼ teaspoon vanilla extract
- 1⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended)
For Frying and Serving
- Canola oil for frying (enough to fill pot 3-4 inches deep)
- Powdered sugar (sifted, for dusting)
- Whipped cream (optional, for topping)
- Chocolate sauce (optional, for drizzling)
- Rainbow jimmie sprinkles (optional, for garnish)
Instructions
- Freeze Marshmallows: Place marshmallows in the freezer for at least 30 minutes before starting to ensure they remain firm during frying.
- Prepare Drainage Setup: Line a large rimmed baking sheet with paper towels and place a wire rack on top. Set aside for draining fried marshmallows.
- Heat Oil: Pour canola oil into a large heavy-duty pot until it is 3-4 inches deep or fill an electric deep fryer to the recommended level. Heat the oil to 375°F. Use a candy thermometer if frying on the stove to keep the temperature between 365°F and 375°F.
- Make Wet Batter Mixture: In a small bowl, whisk together whole milk, large egg, and vanilla extract until fully combined.
- Prepare Batter: In a large bowl, add buttermilk pancake mix and create a well in the center. Pour the milk mixture into the well and gently whisk just until combined, leaving the batter slightly lumpy for a tender coating. The batter should be thicker than typical pancake batter.
- Coat Marshmallows: Add 4-5 frozen marshmallows to the batter and use your fingers to thoroughly coat each marshmallow on all sides with the batter.
- Deep Fry Marshmallows: Carefully drop coated marshmallows into the hot oil. Fry for about 25-30 seconds per side (around 1 minute total per batch) until they turn lightly golden brown. Use a slotted spoon to flip if needed for even frying.
- Drain Excess Oil: Remove fried marshmallows with a slotted spoon and place them on the prepared baking sheet to drain off excess oil. Repeat coating and frying until all marshmallows are cooked.
- Serve: Arrange deep fried marshmallows on a large plate and dust lightly with powdered sugar. Optionally, serve individual portions topped with whipped cream, drizzled chocolate sauce, and colorful rainbow jimmie sprinkles for extra fun.
Notes
- Freezing marshmallows before frying is essential to prevent them from melting too quickly in hot oil.
- Maintain oil temperature between 365°F and 375°F for optimal frying results and to achieve a crispy exterior without absorbing excess oil.
- Use a candy or deep-frying thermometer to monitor oil temperature accurately.
- You can adjust toppings to your liking—try other sauces or sprinkles for variety.
- Be cautious when frying as hot oil can splatter; use long utensils and avoid overcrowding the pot.
- Best enjoyed fresh and warm for maximum gooeyness and crispiness.
- Prep Time: 35 minutes (including marshmallow freezing time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
