Incredibly Crispy Deep Fried Marshmallows in 45 Seconds Recipe
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.
- 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
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
- 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.
- Prepare Wet Mixture: In a medium bowl, whisk together the whole milk, room temperature egg, and vanilla extract until fully combined and smooth.
- Dip Marshmallows: Remove the marshmallows from the freezer and quickly dip each one into the wet mixture, ensuring they are fully coated.
- Coat with Pancake Mix: Immediately dredge the dipped marshmallow in the buttermilk pancake mix, pressing lightly so the coating adheres evenly around each marshmallow.
- 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.
- 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.
- Drain Excess Oil: Remove the fried marshmallows using a slotted spoon and place them on paper towels to drain any excess oil.
- 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
