Description
Crispy on the outside and gooey on the inside, these deep fried marshmallows are coated in pancake batter and fried to perfection—just like a classic carnival treat.
Ingredients
- 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
Instructions
- 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 to create a slightly lumpy batter.
- Heat 3–4 inches of oil in a heavy pot or fryer to 365–375°F (190–190°C). Use a candy thermometer to monitor temperature.
- 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 desired toppings. Serve warm.
Notes
- Freezing marshmallows helps them hold shape and prevents bursting during frying.
- Keep batter slightly lumpy to avoid absorbing too much oil.
- Monitor oil temperature to ensure even frying.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 90
- Sugar: 6g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
