Incredibly Crispy Deep Fried Marshmallows in 45 Seconds Recipe

Introduction

Discover a fun and quick treat with these incredibly crispy deep-fried marshmallows. In just 45 seconds of frying, you get a delightfully crunchy exterior encasing the soft, gooey marshmallow inside—a perfect sweet snack for any time.

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 recommended)
• Canola oil for frying (enough to fill 3-4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer)

Instructions

1. Step 1: Freeze the marshmallows for at least 1 hour to ensure they hold their shape during frying.
2. Step 2: In a medium bowl, whisk together the milk, egg, and vanilla extract until well combined.
3. Step 3: Dip each frozen marshmallow into the wet mixture, fully coating it.
4. Step 4: Roll and coat the marshmallow evenly with the buttermilk pancake mix.
5. Step 5: Heat the canola oil to 375°F (190°C) in a deep fryer or heavy Dutch oven.
6. Step 6: Fry the coated marshmallows for 30–45 seconds, or until they turn golden brown and crispy.
7. Step 7: Remove the fried marshmallows with a slotted spoon and drain on paper towels to remove excess oil.
8. Step 8: Serve immediately for the best taste and texture.

Tips & Variations

• Make sure marshmallows are fully frozen to prevent them from melting too quickly in the hot oil.
• For extra flavor, try adding a pinch of cinnamon or cocoa powder to the pancake mix before coating.
• You can substitute canola oil with vegetable or peanut oil for frying, as they have high smoke points.

Storage

Deep-fried marshmallows are best enjoyed fresh and warm. If needed, store leftovers in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven or toaster oven to restore some crispiness, but avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use thawed marshmallows instead of frozen?

Frozen marshmallows are essential for frying because they hold their shape and avoid melting rapidly in hot oil. Using thawed marshmallows may result in a melted mess.

Is it safe to deep fry marshmallows at home?

Yes, as long as you carefully manage the oil temperature and never leave hot oil unattended. Using a deep fryer with temperature control can make the process easier and safer.

Incredibly Crispy Deep Fried Marshmallows in 45 Seconds Recipe

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Experience a fun and delicious treat with these incredibly crispy deep-fried marshmallows. Frozen marshmallows are coated in a creamy buttermilk pancake batter and fried to a golden brown perfection in under a minute, delivering a warm, crispy exterior with a gooey center. Perfect for a quick dessert or snack that will wow your family and friends.

• Author: mia
• Prep Time: 10 minutes (including freezing prep)
• Cook Time: 10 minutes (frying in batches, approx. 30-45 seconds per batch)
• Total Time: 1 hour 20 minutes (includes freezing time)
• Yield: 20 deep fried marshmallows 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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 recommended)
• Canola oil for frying (enough to fill 3-4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer)

Instructions

1. Freeze Marshmallows: Place the marshmallows in the freezer for at least 1 hour to ensure they are frozen solid. This step is critical for achieving the perfect texture after frying.
2. Prepare Wet Mixture: In a medium bowl, whisk together the whole milk, room temperature egg, and vanilla extract until fully combined and smooth.
3. Dip Marshmallows: Remove the marshmallows from the freezer and quickly dip each one into the wet mixture, ensuring they are fully coated.
4. Coat with Pancake Mix: Immediately dredge the dipped marshmallow in the buttermilk pancake mix, pressing lightly so the coating adheres evenly around each marshmallow.
5. Heat Oil: Heat canola oil in a 5-quart Dutch oven or deep fryer to 375°F (190°C). Make sure there is enough oil to submerge the marshmallows about 3-4 inches deep.
6. Fry Marshmallows: Carefully place the coated marshmallows into the hot oil, frying in small batches to avoid overcrowding. Fry each batch for 30-45 seconds or until the coating is golden brown and crispy.
7. Drain Excess Oil: Remove the fried marshmallows using a slotted spoon and place them on paper towels to drain any excess oil.
8. Serve Immediately: Enjoy your crispy marshmallows while warm for the best texture and flavor.

Notes

• Freezing marshmallows before coating is essential to prevent them from melting during frying.
• Maintain oil temperature at 375°F for optimal crispiness and to avoid greasy results.
• Do not overcrowd the frying vessel to ensure even cooking.
• Serve immediately as residual heat will continue cooking and could make the coating soggy over time.
• Use fresh oil and a thermometer for consistent frying results.

Keywords: deep fried marshmallows, crispy marshmallow recipe, fried dessert, quick sweets, pancake batter coating