Description
These Deep Fried Marshmallows are a delightful treat featuring frozen marshmallows coated in a fluffy buttermilk pancake batter and quickly fried to a golden crisp. Served with optional toppings like powdered sugar, whipped cream, chocolate sauce, and colorful sprinkles, they offer a fun and indulgent dessert perfect for parties or an adventurous snack.
Ingredients
Scale
Main Ingredients
- 20 large marshmallows, frozen
- ⅔ cup whole milk
- 1 large egg, room temperature
- ¼ teaspoon vanilla extract
- 1⅓ cups buttermilk pancake mix (Pearl Milling Company brand used)
- Canola oil for frying (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
Instructions
- Freeze Marshmallows: Place marshmallows in the freezer for at least 30 minutes before starting the recipe to keep them firm during frying, ensuring they maintain shape and cook evenly.
- Prepare Draining Station: Line a large rimmed baking sheet with paper towels and a wire rack and set aside to allow excess oil to drain off the fried marshmallows after cooking.
- Heat Oil: Add enough canola oil to a heavy-duty pot to fill it 3-4 inches deep or to the fill line of an electric deep fryer. Heat the oil to 375°F, monitoring temperature with a candy thermometer if using a pot, keeping it between 365°F and 375°F to ensure perfect frying temperature.
- Make Wet Batter Mixture: In a small bowl, whisk together the whole milk, large egg, and vanilla extract until fully incorporated, forming the wet component of the batter.
- Prepare Batter: In a large bowl, add the buttermilk pancake mix and create a well in the center. Pour the wet milk mixture into the well and gently whisk just until combined, leaving the batter slightly lumpy and thicker than traditional pancake batter to provide a crisp, tender coating.
- Coat Marshmallows: Add 4-5 frozen marshmallows into the batter and use your fingers to fully coat each marshmallow on all sides with the pancake batter, ensuring even coverage.
- Fry Marshmallows: Carefully drop the coated marshmallows into the hot oil. Fry each side for 25-30 seconds, about 1 minute total per batch, until they turn lightly golden brown. Use a large slotted spoon to gently flip the marshmallows for even frying.
- Drain Excess Oil: Remove fried marshmallows with a slotted spoon and place them on the prepared baking sheet with paper towels and a wire rack to drain excess oil. Repeat the frying process with remaining coated marshmallows.
- Serve: Plate the deep fried marshmallows and dust with powdered sugar. Optional toppings include whipped cream, chocolate sauce, and rainbow jimmie sprinkles for extra flavor and festive presentation.
Notes
- Ensure marshmallows are fully frozen before coating and frying to maintain their shape and prevent melting.
- Maintain oil temperature between 365°F and 375°F for optimal crispy texture without absorbing excess oil.
- Do not over-whisk the batter; a slightly lumpy texture prevents toughness in the coating.
- Use a slotted spoon to safely flip and remove marshmallows to minimize oil splatter.
- Leftover fried marshmallows are best enjoyed immediately for crispiness; they can be kept warm in a low oven if needed.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 120
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
