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Deep Fried Marshmallows

Deep Fried Marshmallows
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Deep fried marshmallows are a fun and irresistible treat featuring a crispy, golden exterior and a warm, gooey marshmallow center. This simple recipe uses pantry staples to create a sweet snack perfect for parties, desserts, or anytime indulgence. Customize with various toppings, dips, or flavor additions to suit your taste.

Ingredients

Scale

Core Ingredients

  • Fresh, fluffy marshmallows (standard size)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • Pinch of salt
  • 3/4 cup milk or buttermilk
  • 1 teaspoon vanilla extract
  • Vegetable oil (neutral, high smoke point) for frying

Instructions

  1. Prepare the Batter: In a mixing bowl, combine all-purpose flour, baking powder, sugar, and a pinch of salt. Gradually whisk in the milk and vanilla extract until you get a smooth, thick batter. This batter should coat the marshmallows completely and create a crisp shell once fried.
  2. Heat the Oil: Pour vegetable oil into a deep frying pan or pot, filling it at least 2-3 inches deep. Heat the oil to around 350°F (175°C) to ensure it’s hot enough to fry the marshmallows to golden perfection without absorbing too much oil.
  3. Coat the Marshmallows: Carefully dip each marshmallow into the batter, making sure it’s fully coated. You can use skewers or forks to avoid sticky fingers. Allow any excess batter to drip off before frying.
  4. Fry the Marshmallows: Gently lower the coated marshmallows into the hot oil, frying in small batches to avoid overcrowding. Cook them for about 1-2 minutes or until the batter is crisp and golden brown, turning occasionally for even cooking.
  5. Drain and Serve: Use a slotted spoon to remove the deep fried marshmallows from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately for the best gooey and crispy contrast.

Notes

  • Oil Temperature Matters: Keep the oil steady at 350°F to prevent soggy or burnt marshmallows.
  • Don’t Overcrowd the Pan: Fry marshmallows in small batches for an even, crisp finish and to avoid temperature drops in the oil.
  • Use Fresh Marshmallows: Older marshmallows won’t melt as well or be as fluffy inside.
  • Drain Excess Batter: Let excess batter drip before frying to avoid clumpy or uneven coating.
  • Prepare a Serving Station: Have toppings or dips ready to go once marshmallows are fried, as they are best served warm.

Nutrition

Keywords: deep fried marshmallows, fried marshmallows, sweet snack, party treat, crispy marshmallows

Find it online: https://lillysplate.com/deep-fried-marshmallows/