Description
Delight in crispy, golden deep fried marshmallows coated in a fluffy buttermilk pancake batter, served with a dusting of powdered sugar and optional toppings like whipped cream, chocolate sauce, and colorful sprinkles for a fun and indulgent treat perfect for parties or dessert.
Ingredients
For the Marshmallows and Coating
- 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)
For Frying and Garnish
- Canola oil for frying (enough to fill pot 3-4 inches deep)
- Powdered sugar (sifted, for dusting)
- Whipped cream (optional, for serving)
- Chocolate sauce (optional, for serving)
- Rainbow jimmie sprinkles (optional, for serving)
Instructions
- Freeze Marshmallows: Place the marshmallows in the freezer for at least 30 minutes to firm them up, ensuring they hold their shape during frying.
- Prepare Draining Station: Line a large rimmed baking sheet with paper towels and place a wire rack on top to drain excess oil from the fried marshmallows.
- Heat Oil: Pour enough canola oil into a large heavy-duty pot to fill 3-4 inches deep or use an electric deep fryer. Heat the oil to 375°F. Use a candy thermometer if frying on the stove to maintain oil temperature between 365°F and 375°F.
- Mix Wet Ingredients: In a small bowl, whisk together the whole milk, large egg, and vanilla extract until fully combined.
- Prepare Batter: Place the buttermilk pancake mix in a large bowl and create a well in the center. Pour the milk mixture into the well and whisk gently just until combined. The batter should be thick and slightly lumpy, not smooth.
- Coat Marshmallows: Add 4-5 frozen marshmallows to the batter. Using your fingers, coat each marshmallow completely on all sides with the batter.
- Fry Marshmallows: Carefully lower the coated marshmallows into the hot oil. Fry for 25-30 seconds per side (about 1 minute per batch) until golden brown. Use a slotted spoon to flip them gently if necessary for even frying.
- Drain Excess Oil: Lift the fried marshmallows out with a slotted spoon and place them on the prepared rack to drain. Repeat the coating and frying process until all marshmallows are cooked.
- Serve: Arrange the deep fried marshmallows on a serving plate and dust lightly with powdered sugar. Optionally, top with whipped cream, drizzle with chocolate sauce, and sprinkle with rainbow jimmie sprinkles for extra fun and flavor.
Notes
- Freezing the marshmallows is essential to prevent them from melting too quickly during frying.
- Maintain oil temperature carefully for crisp, golden results without greasiness.
- Do not overmix the batter; a lumpy batter helps create a light, crispy coating.
- Use a slotted spoon or frying tool to handle marshmallows safely in hot oil.
- Serve immediately for best taste and texture.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American