Ready to skyrocket your dessert game? Let me walk you through a dangerously delicious journey of making irresistibly crispy, golden-brown deep-fried marshmallows that are sure to get your taste buds dancing!
Deep-fried marshmallows are an indulgent treat I love creating, combining the fluffy sweetness of marshmallows with a crispy golden coating. Using pancake mix and cold water creates the perfect batter, while frying in vegetable oil gives them a delightful texture.
A dusting of powdered sugar and a drizzle of chocolate sauce elevate the experience.
Deep Fried Marshmallows Recipe Ingredients
- Marshmallows: Mostly sugar and gelatin, providing sweetness and a chewy texture.
- Pancake mix: Contains flour for structure, adding a crispy coating when fried.
- Vegetable oil: Used for frying, creating a golden, crunchy exterior.
- Powdered sugar: Adds extra sweetness and a visually appealing dusting.
Deep Fried Marshmallows Recipe Ingredient Quantities
- 12 large marshmallows
- 1 cup pancake mix
- 2/3 cup cold water
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
- Chocolate sauce or caramel, for drizzling (optional)
How to Make this Deep Fried Marshmallows Recipe
1. Begin by preparing the batter: In a medium-sized bowl, combine 1 cup of pancake mix with 2/3 cup of cold water. Stir well until the batter is smooth and free of lumps.
2. Take the 12 large marshmallows and skewer each one with a toothpick or a small skewer, which will make the dipping process easier.
3. In a deep skillet or a medium-sized pot, pour enough vegetable oil to submerge the marshmallows, approximately 2-3 inches deep. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
4. Carefully dip each marshmallow into the pancake batter, ensuring that it is fully coated.
5. Gently place the coated marshmallows into the hot oil, frying only a few at a time to avoid overcrowding.
6. Fry the marshmallows for about 30-60 seconds or until they are golden brown on all sides. Use a slotted spoon or tongs to turn them as needed.
7. Once fried, carefully remove the marshmallows from the oil and place them on a plate lined with paper towels to drain any excess oil.
8. Allow the fried marshmallows to cool slightly.
9. If desired, dust the marshmallows with powdered sugar for added sweetness and presentation.
10. For an extra touch, drizzle with chocolate sauce or caramel before serving. Enjoy while warm.
Deep Fried Marshmallows Recipe Equipment Needed
1. Medium-sized bowl
2. Whisk or spoon for stirring
3. Toothpicks or small skewers
4. Deep skillet or medium-sized pot
5. Deep-fry thermometer (optional, for checking oil temperature)
6. Slotted spoon or tongs
7. Plate lined with paper towels
8. Optional: Sifter or fine sieve (for dusting powdered sugar)
FAQ
- Can I use a different batter instead of pancake mix?
Yes, you can use any light batter mix, like tempura or funnel cake batter, as an alternative to pancake mix. - What’s the ideal oil temperature for frying marshmallows?
The oil should be heated to about 350°F (175°C) for optimal frying results. - How do I prevent the marshmallows from sticking together?
Fry in small batches and ensure the marshmallows have enough space to move around freely in the oil. - How can I tell when the marshmallows are done frying?
They should be golden brown on the outside, which typically takes about 30-60 seconds. - Can I make these marshmallows ahead of time?
These are best enjoyed fresh; however, you can prepare the batter ahead and fry them right before serving. - Can I add flavors to the batter?
Yes, feel free to add a splash of vanilla extract or a pinch of cinnamon to the batter for added flavor.
Deep Fried Marshmallows Recipe Substitutions and Variations
- 1 cup pancake mix: Substitute with 1 cup all-purpose flour mixed with 1 tablespoon sugar, 1 teaspoon baking powder, and a pinch of salt.
- 2/3 cup cold water: Substitute with 2/3 cup club soda or sparkling water for a lighter batter.
- Vegetable oil, for frying: Substitute with canola oil or peanut oil.
- Powdered sugar, for dusting (optional): Substitute with cocoa powder for a chocolatey touch.
- Chocolate sauce or caramel, for drizzling (optional): Substitute with raspberry sauce or honey for a fruity or sweet twist.
Pro Tips
1. Batter Consistency: For a smoother coating, ensure the pancake batter is thick but not too heavy. You can adjust by adding a tablespoon of water at a time if the batter feels too dense, which helps it adhere better to the marshmallows.
2. Skewer Choice: Using wooden skewers or toothpicks helps in easy handling and dipping of marshmallows. Soak them briefly in water to prevent burning while frying.
3. Oil Temperature Control: Make sure the oil maintains a constant temperature around 350°F (175°C). Using a kitchen thermometer can help you keep track, ensuring the marshmallows cook evenly without absorbing excess oil.
4. Coating Technique: To achieve an even coating, rotate the skewer slowly in the batter before lifting, which helps cover every part of the marshmallow.
5. Serve Fresh: These treats are best enjoyed fresh. To keep them warm and crisp for a little longer, preheat your oven to the lowest setting and keep the fried marshmallows inside on a baking sheet while finishing the batch.
Deep Fried Marshmallows Recipe
My favorite Deep Fried Marshmallows Recipe
Equipment Needed:
1. Medium-sized bowl
2. Whisk or spoon for stirring
3. Toothpicks or small skewers
4. Deep skillet or medium-sized pot
5. Deep-fry thermometer (optional, for checking oil temperature)
6. Slotted spoon or tongs
7. Plate lined with paper towels
8. Optional: Sifter or fine sieve (for dusting powdered sugar)
Ingredients:
- 12 large marshmallows
- 1 cup pancake mix
- 2/3 cup cold water
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
- Chocolate sauce or caramel, for drizzling (optional)
Instructions:
1. Begin by preparing the batter: In a medium-sized bowl, combine 1 cup of pancake mix with 2/3 cup of cold water. Stir well until the batter is smooth and free of lumps.
2. Take the 12 large marshmallows and skewer each one with a toothpick or a small skewer, which will make the dipping process easier.
3. In a deep skillet or a medium-sized pot, pour enough vegetable oil to submerge the marshmallows, approximately 2-3 inches deep. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
4. Carefully dip each marshmallow into the pancake batter, ensuring that it is fully coated.
5. Gently place the coated marshmallows into the hot oil, frying only a few at a time to avoid overcrowding.
6. Fry the marshmallows for about 30-60 seconds or until they are golden brown on all sides. Use a slotted spoon or tongs to turn them as needed.
7. Once fried, carefully remove the marshmallows from the oil and place them on a plate lined with paper towels to drain any excess oil.
8. Allow the fried marshmallows to cool slightly.
9. If desired, dust the marshmallows with powdered sugar for added sweetness and presentation.
10. For an extra touch, drizzle with chocolate sauce or caramel before serving. Enjoy while warm.
