Deep fried marshmallows

Deep fried marshmallows are a classic fair-style dessert that looks irresistible in pictures—golden, puffed, and crisp on the outside with a warm, gooey marshmallow center. This recipe delivers that exact result by freezing the marshmallows first and coating them in a light pancake batter before frying to perfection.

Why You’ll Love This Recipe

• Crispy outside with a soft, melty center
• Ready in about 20 minutes
• Uses easy, pantry-friendly ingredients
• Perfect for parties, movie nights, or fun desserts
• Customizable with your favorite toppings

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
  (Add 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

Directions

Instructions

1. Freeze the Marshmallows
   Place the 20 large marshmallows in the freezer until fully frozen. This step is essential to keep them from melting too quickly while frying.
2. Heat the Oil
   Pour canola oil into a 5-quart Dutch oven to a depth of 3–4 inches, or fill an electric deep fryer to the fill line. Heat the oil to 375°F (190°C).
3. Prepare the Batter
   In a medium mixing bowl, whisk together the whole milk, room-temperature egg, and vanilla extract until fully combined.
4. Add Pancake Mix
   Gradually whisk in the buttermilk pancake mix until a smooth, thick batter forms with no lumps.
5. Coat the Marshmallows
   Remove the frozen marshmallows from the freezer. One at a time, dip each marshmallow into the batter, fully coating all sides.
6. Fry the Marshmallows
   Carefully lower the battered marshmallows into the hot oil using a slotted spoon or tongs. Fry in small batches for 30–45 seconds, turning gently, until golden brown and puffed.
7. Drain Excess Oil
   Remove the fried marshmallows from the oil and place them on a plate lined with paper towels to drain.
8. Add Toppings and Serve
   While still warm, dust with powdered sugar or top with whipped cream, chocolate sauce, or rainbow sprinkles as desired. Serve immediately.

Pro Tips and Variations

• Always keep marshmallows frozen until frying
• Fry in small batches to maintain oil temperature
• Use a thick batter to prevent leaking marshmallows
• Try different pancake mix flavors for a twist

Serving Suggestions

• Serve warm as a stand-alone dessert
• Add a drizzle of chocolate or caramel sauce
• Pair with ice cream for an indulgent treat
• Perfect for fairs, parties, and kids’ events

Storage & Reheating

• Best enjoyed fresh while warm and gooey
• Not recommended for long-term storage
• If needed, reheat briefly in an air fryer at low heat to restore crispness

FAQs

Why do the marshmallows need to be frozen?
Freezing slows melting so the coating cooks before the marshmallow escapes.

Can I use mini marshmallows?
Large marshmallows work best; minis melt too quickly.

What oil works best for frying?
Canola oil is ideal due to its neutral flavor and high smoke point.

Conclusion

These deep fried marshmallows are a fun, crowd-pleasing dessert that looks just like the picture—crispy, golden, and irresistibly gooey inside. With simple ingredients and quick steps, this recipe brings carnival-style magic right to your kitchen.

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