I turn simple marshmallows into a carnival-style treat by coating them in pancake batter and frying until they’re golden-crisp outside and irresistibly gooey inside. Deep Fried Marshmallows

Why You’ll Love This Recipe

I love how this recipe transforms ordinary marshmallows into playful, state fair-style bites. They come together in under ten minutes with minimal effort, yet feel decadent and fun, making them perfect for parties, movie nights, or a spontaneous sweet treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20 large marshmallows (frozen for best results)
⅔ cup whole milk
1 large egg (room temperature)
¼ tsp vanilla extract
1⅓ cups buttermilk pancake mix
Neutral oil (canola, vegetable, or peanut) for frying
Optional toppings: powdered sugar, whipped cream, chocolate syrup, sprinkles

Directions

Freeze marshmallows for at least 30 minutes to keep them firm during frying.
Line a baking sheet with paper towels and, optionally, a wire rack.
In a small bowl, whisk milk, egg, and vanilla together.
In a large bowl, make a well in the pancake mix and pour in the milk mixture. Stir just until combined—aim for a slightly lumpy batter that’s thicker than typical pancake batter.
Heat 3–4 inches of oil in a heavy pot or fryer to 365–375 °F (190–190 °C). Monitor temperature with a candy thermometer.
Using fingers, coat each frozen marshmallow thoroughly in batter.
Carefully lower 4–5 marshmallows at a time into the hot oil. Fry for about 25–30 seconds per side until golden-brown.
Remove with a slotted spoon onto the prepared baking sheet to drain.
Dust with powdered sugar and garnish with chocolate syrup, whipped cream, or sprinkles as desired. Serve warm.

Servings and timing

Servings: Makes about 20 deep-fried marshmallows
Prep time: 5–10 minutes (plus freezing time)
Cook time: 5–8 minutes (in batches)
Total time: Approximately 15–20 minutes (excluding freezing)

Variations

Deep-fried s’mores: Insert a small piece of chocolate into each marshmallow or roll coated marshmallows in crushed graham cracker crumbs before frying.
Cinnamon sugar twist: Toss finished marshmallows in cinnamon sugar instead of powdered sugar.
Caramel crunch: Drizzle warm caramel sauce over them and sprinkle chopped nuts or toffee bits.
Chocolate-filled: Press a few chocolate chips into each frozen marshmallow before battering for an extra melty center.

Storage/Reheating

Fridge: Store cooled leftovers in an airtight container for up to 2–3 days, layering parchment to prevent sticking.
Freezer: Individually wrap in parchment, freeze up to one month.
Reheating: For best crispness, reheat in oven or air fryer at 350 °F for 5–7 minutes. Avoid the microwave to prevent soggy coating.

FAQs

Can I use mini marshmallows?

I don’t recommend it. Mini marshmallows melt too fast and become messy—full-size marshmallows hold up better.

Do I need to freeze the marshmallows?

Yes—freezing keeps them firm, so the batter crisps up before the center melts. Without freezing, they often burst in the oil.

What oil temperature should I use?

Heat the oil to 365–375 °F. Too hot and the outside burns before the center heats; too cool and they absorb too much oil. Temperature control is key.

Can I use regular pancake mix instead of buttermilk mix?

Absolutely! Regular pancake mix works well—it just gives a slightly different flavor.

How do I keep the batter from absorbing too much oil?

Keep the batter slightly lumpy—overmixing yields tough coating. Also fry in small batches to maintain oil temperature.

Conclusion

I love how these Deep Fried Marshmallows turn simple ingredients into an over-the-top treat with a crispy exterior and molten center. Whether I serve them plain or with toppings, they always get rave reactions and disappear fast. Perfect for a fun solo snack or crowd-pleasing party dessert!