Deep Fried Marshmallows (Printable Version)
Golden marshmallows coated with buttermilk batter, fried to crisp perfection and topped with sweet garnishes.
# What You'll Need:
→ Main
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20 large marshmallows, frozen
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2/3 cup whole milk
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1 large egg, room temperature
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1/4 teaspoon vanilla extract
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1 1/3 cups buttermilk pancake mix (Pearl Milling Company brand)
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Canola oil, for deep frying (enough to fill 3 to 4 inches in a 5-quart Dutch oven or to electric deep fryer fill line)
→ Optional Toppings
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Powdered sugar, sifted
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Whipped cream
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Chocolate sauce
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Rainbow jimmie sprinkles
# Step-by-Step Guide:
01 -
Place marshmallows in the freezer for at least 30 minutes to ensure firmness during frying.
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Pour canola oil into a heavy-duty pot to a depth of 3 to 4 inches or fill an electric deep fryer to the specified line. Heat the oil to 375°F, monitoring temperature with a candy thermometer if using a pot, maintaining between 365°F and 375°F.
03 -
In a small bowl, whisk together whole milk, egg, and vanilla extract until fully combined.
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In a large bowl, create a well in the buttermilk pancake mix. Pour in the wet mixture and whisk gently until just combined, leaving the batter slightly lumpy and thicker than traditional pancake batter.
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Add 4 to 5 frozen marshmallows into the batter. Using fingers, coat each marshmallow thoroughly on all sides with the batter.
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Carefully lower coated marshmallows into hot oil. Fry each side for 25 to 30 seconds, totaling about 1 minute per batch, until lightly golden. Use a slotted spoon to gently flip for even cooking.
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Remove fried marshmallows with a slotted spoon and place them onto a prepared baking sheet lined with paper towels and a wire rack to drain excess oil. Repeat coating and frying until all marshmallows are cooked.
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Arrange fried marshmallows on a large plate. Dust lightly with powdered sugar and optionally top with whipped cream, chocolate sauce, and rainbow jimmie sprinkles.
# Additional Notes:
01 -
Maintaining the oil temperature between 365°F and 375°F ensures even frying and prevents sogginess.