Deep-Fried Marshmallows
A carnival-inspired treat with a crispy exterior and a gooey, melty marshmallow center! Perfect for fairs, parties, or a fun dessert.
INGREDIENTS:
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20 jumbo marshmallows (or regular-sized if preferred)
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1 cup pancake mix (or tempura batter mix)
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½ cup cold water (adjust as needed for batter consistency)
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1 tsp vanilla extract (optional, for flavor)
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1 cup oil (for frying – vegetable, canola, or peanut oil)
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Powdered sugar or cinnamon sugar (for dusting)
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Chocolate or caramel sauce (for dipping, optional)
INSTRUCTIONS:
1. Prepare the Batter:
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In a bowl, mix pancake mix, cold water, and vanilla extract until smooth. The batter should be thick enough to coat the marshmallows but not too runny.
2. Heat the Oil:
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In a deep pot or fryer, heat oil to 350°F (175°C). Use a thermometer to maintain the right temperature.
3. Coat the Marshmallows:
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Optional (for extra gooey centers): Freeze marshmallows for 15-20 minutes to help them hold shape.
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Dip each marshmallow into the batter, ensuring full coverage. Use a fork or skewer to help coat evenly.
4. Fry Until Golden:
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Carefully lower battered marshmallows into hot oil, 2-3 at a time (don’t overcrowd).
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Fry for 30-45 seconds until golden brown and crispy. The marshmallow inside will soften but shouldn’t leak.
5. Drain & Serve:
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Remove with a slotted spoon and drain on paper towels.
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While warm, roll in powdered sugar or cinnamon sugar.
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Serve immediately with chocolate sauce or caramel for dipping!
TIPS:
🔥 Avoid Bursts: Don’t overheat oil (above 375°F) or fry too long—marshmallows can explode!
🍫 Extra Decadence: Stuff marshmallows with chocolate chips before battering.
🍓 Fruity Twist: Serve with strawberry syrup or Nutella.
Enjoy these crispy, melty bites of heaven! 🤤🎡
Would you like a baked version or alternative coatings (like graham cracker crumbs)? 😊
