Description

Delight in the crispy, golden exterior and gooey marshmallow center of these Deep Fried Marshmallows. Frozen marshmallows are dipped in a thick buttermilk pancake batter, then fried to perfection in hot canola oil for a quick and irresistible treat. Perfectly dusted with powdered sugar and optionally topped with whipped cream, chocolate sauce, and sprinkles, these decadent bites make for a fun and indulgent dessert or snack.

Ingredients

Scale

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

Canola oil, enough to fill 3-4 inches deep in a 5 quart dutch oven or to the fill line of an electric deep fryer

Optional Toppings

Powdered sugar, sifted
Whipped cream
Chocolate sauce
Rainbow jimmie sprinkles

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Instructions

Freeze Marshmallows: Place the marshmallows in the freezer for at least 30 minutes to ensure they stay firm during frying and maintain their shape.
Prepare Draining Station: Line a large rimmed baking sheet with paper towels and a wire rack to drain excess oil after frying.
Heat Oil: Pour canola oil into a heavy-duty pot to 3-4 inches deep or fill an electric deep fryer to its fill line. Heat the oil to 375°F. Use a candy thermometer if frying on the stove to keep the temperature steady between 365°F and 375°F.
Make Wet Mixture: In a small bowl, whisk together whole milk, egg, and vanilla extract until fully combined.
Prepare Batter: Add the buttermilk pancake mix to a large bowl 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. The batter should be thick, thicker than typical pancake batter.
Coat Marshmallows: Add 4–5 frozen marshmallows to the batter bowl. Using your fingers, fully coat each marshmallow on all sides with the batter.
Fry Marshmallows: Carefully drop the coated marshmallows into the hot oil. Fry for 25-30 seconds per side (about 1 minute total) until the coating is lightly golden brown. Use a slotted spoon to gently flip if needed.
Drain: Using a large slotted spoon, remove the fried marshmallows from the oil and place them on the prepared baking sheet to drain excess oil.
Serve: Arrange the deep fried marshmallows on a serving plate and lightly dust with powdered sugar. Optionally top individual servings with whipped cream, chocolate sauce, and rainbow sprinkles for extra indulgence.

Notes

For best results, freeze marshmallows before coating to prevent them from melting too quickly during frying.
Maintain oil temperature between 365°F and 375°F to ensure crisp, even frying without burning.
If you don’t have a candy thermometer, use an electric deep fryer with temperature control for consistent results.
Use a slotted spoon or spider strainer to safely flip and remove marshmallows from the hot oil.
Leftover fried marshmallows are best enjoyed fresh as they lose crispiness when cooled.
For safer frying, avoid overcrowding the pot; fry in small batches.

Nutrition

Serving Size: 1 deep fried marshmallow
Calories: 100
Sugar: 8g
Sodium: 120mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg