Deep Fried Marshmallows

5 from 3 votes

Deep Fried Marshmallows are a golden brown treat with a warm, gooey center and crispy coating of pancake batter. Even better with melty chocolate, powdered sugar, or sprinkles.

Prep Time5

Cook Time1

Total Time6

Course: Dessert

Cuisine: American

Servings:

Calories: 50kcal

Author: Jennifer Fishkind

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 you will need to 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

Instructions

Place marshmallows in the freezer for at least 30 minutes before starting the recipe to keep them firm during frying.
Line a large rimmed baking sheet with paper towels and a wire rack. Set aside.
Add enough canola oil to a large 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. If using a pot on the stove, be sure to add a candy thermometer to the side of the pot to monitor the temperature of the oil to remain between 365°F and 375°F. Depending on the brand used, an electric deep fryer will keep the temperature steady at the set 375°F.
Once the oil is hot, make the batter by adding to a small bowl the whole milk, large egg and vanilla extract. Whisk to fully incorporate the egg into the milk.
To a large bowl add the buttermilk pancake and create a well in the center of the mix. Add the milk mixture to the well of buttermilk pancake mix then whisk gently just until combined. You want to leave the batter slightly lumpy as whisking it very smooth will create a tough batter for coating the marshmallows. The batter should be thicker than your traditional pancake batter thickness.
Add 4 - 5 frozen marshmallows to the bowl of batter. Using your fingers, completely coat each marshmallow with the buttermilk pancake batter on all sides.
Carefully drop the coated marshmallows into the hot oil and allow to quickly fry for 25-30 seconds per side (roughly 1 minute per batch) or until lightly golden brown. You can use the large slotted spoon to gently flip the marshmallows if needed to fry evenly on both sides.
Using a large slotted spoon, gently lift the deep fried marshmallow out of the oil and place them onto the prepared baking sheet to drain off any excess oil. Repeat steps 5 and 6 until all the marshmallows have been fried.
To serve these deep fried marshmallows, place them onto a large plate and lightly dust with powdered sugar. Individual servings can also be topped with a dollop of whipped cream, a drizzle of chocolate sauce and topped with rainbow jimmie sprinkles if desired.

Notes

Storage :

In The Refrigerator: Place leftovers in an airtight container, separating each layer with parchment paper to prevent sticking. Marshmallows will stay fresh in the fridge for up to 2–3 days.
In The Freezer: Wrap individual marshmallows in parchment paper, place them in a freezer-safe bag, and freeze them for up to a month. Reheat directly from frozen in an oven or air fryer.
To Reheat: To restore crispness, reheat the marshmallows in an oven or air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it can make them soggy.

Tips :

Place marshmallows in the freezer for at least 30 minutes before starting this recipe to keep them firm during frying. They should remain frozen until you are ready to coat them in the pancake batter and deep fry them. Warmer or room temperature marshmallows have a tendency to burst when frying and seeping out of the pancake coating making them quite messy.
If using a pot on the stove, be sure to add a candy thermometer to the side of the pot to monitor the temperature of the oil so it remains between 365°F and 375°F. Depending on the brand used, an electric deep fryer will keep the temperature steady at the set 375°F. Keep in mind that if your oil is too cold the batter will absorb too much oil and become soggy. If the oil is too it will burn.
You want to leave the batter slightly lumpy; whisking it very smooth will create a tough batter for coating the marshmallows. The batter should be thicker than your traditional pancake batter thickness.
Embrace the mess with these deep fried marshmallows! I found that using your fingers to hold, coat and add the frozen marshmallows carefully to the hot oil was the best and quickest method to use.
Depending on how big your pot or electric deep fryer is, you should be able to fry up a batch of 4-5 coated marshmallows at a time. Do not overcrowd the hot oil with too many coated marshmallows or you can cause your oil temperature to drop too much for proper frying.

Nutrition