Introduction
If you’re looking for a fun and indulgent treat, deep-fried marshmallows are a delightful option! This whimsical dessert combines the fluffiness of marshmallows with a crispy, golden coating, making it an irresistible treat for both kids and adults alike. Pair them with a variety of toppings, and you’ve got a dessert that’s sure to impress. Let’s dive into this delicious recipe!
Detailed Ingredients with Measures
– 20 large marshmallows, frozen
– ⅔ cup whole milk
– 1 large egg, room temperature
– ¼ teaspoon vanilla extract
– 1 ⅓ cups buttermilk pancake mix (Pearl Milling Company brand used)
– Canola oil, for frying (enough to fill 3 to 4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer)
Optional Toppings:
– Powdered sugar, sifted
– Whipped cream
– Chocolate sauce
– Rainbow jimmie sprinkles
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 1 minute per batch
Total Time: Approximately 1 hour
Yield: 20 servings
Instructions
1. Place marshmallows in the freezer for at least 30 minutes before starting the recipe to keep them firm during frying.
2. Line a large rimmed baking sheet with paper towels and a wire rack. Set aside.
3. Add enough canola oil to a large heavy-duty pot to fill it 3-4 inches deep, or to the fill line of an electric deep fryer. Heat the oil to 375°F. If using a pot on the stove, attach a candy thermometer to monitor the oil temperature, ensuring it remains between 365°F and 375°F. An electric deep fryer will maintain the temperature at the set 375°F.
4. Once the oil is hot, prepare the batter by adding whole milk, large egg, and vanilla extract to a small bowl. Whisk to fully incorporate the egg into the milk.
5. In a large bowl, add the buttermilk pancake mix and create a well in the center. Pour the milk mixture into the well and whisk gently just until combined. The batter should be slightly lumpy; overmixing can create a tough coating. The batter should be thicker than traditional pancake batter.
6. Add 4–5 frozen marshmallows to the bowl of batter. Using your fingers, completely coat each marshmallow with the batter on all sides.
7. Carefully drop the coated marshmallows into the hot oil and fry for 25-30 seconds per side (approximately 1 minute per batch) or until lightly golden brown. Use a large slotted spoon to gently flip the marshmallows if needed for even frying.
8. Using a large slotted spoon, gently lift the deep-fried marshmallows out of the oil and place them onto the prepared baking sheet to drain any excess oil. Repeat steps 6 and 7 until all the marshmallows have been fried.
9. To serve, place the deep-fried marshmallows onto a large plate and lightly dust with powdered sugar. Individual servings can also be topped with a dollop of whipped cream, a drizzle of chocolate sauce, and rainbow jimmie sprinkles if desired.
Notes
– Keep marshmallows frozen until ready to coat and fry. Warmer marshmallows may burst during frying, causing them to seep out of the coating.
– Original pancake batter from a standard boxed brand will work as well as the buttermilk variety.
– Using your fingers to coat and add the frozen marshmallows to the hot oil is the best and quickest method.
– Depending on the size of your pot or deep fryer, fry 4-5 coated marshmallows at a time. Do not overcrowd the oil, as this can cause the temperature to drop, affecting proper frying.
Detailed Directions and Instructions
Step 1: Prepare Marshmallows
Place marshmallows in the freezer for at least 30 minutes before starting the recipe to keep them firm during frying.
Step 2: Set Up for Frying
Line a large rimmed baking sheet with paper towels and a wire rack. Set aside.
Step 3: Heat Oil
Add enough canola oil to a large heavy-duty pot to fill it 3-4 inches deep, or to the fill line of an electric deep fryer. Heat the oil to 375°F. If using a pot on the stove, attach a candy thermometer to monitor the oil temperature, ensuring it remains between 365°F and 375°F. An electric deep fryer will maintain the temperature at the set 375°F.
Step 4: Prepare the Batter
Once the oil is hot, prepare the batter by adding whole milk, large egg, and vanilla extract to a small bowl. Whisk to fully incorporate the egg into the milk.
Step 5: Combine Batter Ingredients
In a large bowl, add the buttermilk pancake mix and create a well in the center. Pour the milk mixture into the well and whisk gently just until combined. The batter should be slightly lumpy; overmixing can create a tough coating. The batter should be thicker than traditional pancake batter.
Step 6: Coat Marshmallows
Add 4–5 frozen marshmallows to the bowl of batter. Using your fingers, completely coat each marshmallow with the batter on all sides.
Step 7: Fry Marshmallows
Carefully drop the coated marshmallows into the hot oil and fry for 25-30 seconds per side (approximately 1 minute per batch) or until lightly golden brown. Use a large slotted spoon to gently flip the marshmallows if needed for even frying.
Step 8: Drain Excess Oil
Using a large slotted spoon, gently lift the deep-fried marshmallows out of the oil and place them onto the prepared baking sheet to drain any excess oil. Repeat steps 6 and 7 until all the marshmallows have been fried.
Step 9: Serve
To serve, place the deep-fried marshmallows onto a large plate and lightly dust with powdered sugar. Individual servings can also be topped with a dollop of whipped cream, a drizzle of chocolate sauce, and rainbow jimmie sprinkles if desired.
Notes
Note 1: Frozen Marshmallows
Keep marshmallows frozen until ready to coat and fry. Warmer marshmallows may burst during frying, causing them to seep out of the coating.
Note 2: Pancake Mix Alternatives
Original pancake batter from a standard boxed brand will work as well as the buttermilk variety.
Note 3: Frying Technique
Using your fingers to coat and add the frozen marshmallows to the hot oil is the best and quickest method.
Note 4: Frying in Batches
Depending on the size of your pot or deep fryer, fry 4-5 coated marshmallows at a time. Do not overcrowd the oil, as this can cause the temperature to drop, affecting proper frying.
Cook techniques
Frying Temperature
Maintaining the oil temperature between 365°F and 375°F is crucial for achieving a perfectly fried exterior without overcooking the marshmallows inside.
Preparing Marshmallows
Freezing the marshmallows before coating helps them keep their shape during frying, preventing them from bursting and losing their fluffy texture.
Batter Consistency
The batter should be slightly thicker than traditional pancake batter and lumpy; avoid overmixing to ensure a tender coating.
Coating Technique
Use your fingers to coat the frozen marshmallows completely with batter for the best adhesion.
Batch Frying
Fry marshmallows in small batches of 4-5 to avoid overcrowding the oil, ensuring even cooking and maintaining the oil temperature.
Draining Excess Oil
After frying, use a slotted spoon to lift the marshmallows out and place them on a wire rack lined with paper towels to drain off excess oil.
FAQ
Why do we freeze the marshmallows before frying?
Freezing helps keep the marshmallows firm, preventing them from bursting during the frying process.
What should I do if the batter is too thin?
If the batter is too thin, you can add a little more pancake mix to thicken it up, but be careful not to overmix.
Can I use a different frying oil?
Yes, you can use other frying oils, but canola oil is recommended for its high smoke point and neutral flavor.
What happens if I overcrowd the fryer?
Overcrowding can lower the oil temperature, resulting in greasy, undercooked food, and inconsistent frying.
How do I know when the marshmallows are done frying?
They should be golden brown; typically, they take about 25-30 seconds per side to fry properly.
Can I store leftover fried marshmallows?
It’s best to enjoy them fresh, but you can store any leftovers in an airtight container for a few hours; they may lose some crispness over time.
Conclusion
Deep-fried marshmallows offer a delightful twist on traditional treats, combining the familiar sweetness of marshmallows with a crispy, golden coating. This recipe is perfect for parties or as a fun dessert option, allowing for customizable toppings to suit everyone’s taste. The combination of fluffy marshmallows and pancake batter creates a unique texture that is sure to impress. Enjoy this treat with friends and family as a playful dessert that sparks joy with every bite.
Chocolate-Dipped Marshmallows
For a rich flavor, try dipping the deep-fried marshmallows in melted chocolate before serving. This adds an extra layer of indulgence and a beautiful presentation.
Marshmallow S’mores Bites
Serve the deep-fried marshmallows with graham crackers and melted chocolate for a unique s’mores experience. Guests can assemble their own bites for a fun twist on a classic favorite.
Fruit Topped Marshmallows
Enhance the sweetness with fresh fruit. Consider topping the marshmallows with sliced strawberries, bananas, or blueberries along with whipped cream for a refreshing contrast.
Caramel Drizzle
Drizzle caramel sauce over the fried marshmallows for a decadent addition. This pairing complements the marshmallows’ sweetness and adds a delightful gooey texture.
Cinnamon Sugar Dusting
Mix cinnamon with sugar and sprinkle it over the deep-fried marshmallows for a warm, cozy flavor reminiscent of churros. This is a simple way to elevate the dessert.
Nut Butter Glaze
Top the marshmallows with a light drizzle of your favorite nut butter, such as almond or peanut butter, for a nutty contrast that enhances the overall flavor experience.
