Deep Fried Marshmallows
Ingredients
Main Ingredients
- 20 large large marshmallows (frozen) Make sure marshmallows are frozen before using.
- ⅔ cup whole milk Use room temperature milk.
- 1 large egg Should be at room temperature.
- ¼ teaspoon vanilla extract
- 1 ⅓ cups buttermilk pancake mix Recommended brand: Pearl Milling Company.
- Canola oil (for frying) Use enough to fill your pot 3-4 inches deep.
- Powdered sugar (sifted, for serving) For dusting.
- Whipped cream (optional) For serving.
- Chocolate sauce (optional) For drizzling.
- Rainbow jimmie sprinkles (optional) For an added festive touch.
Instructions
Preparation
- Start by putting the marshmallows in the freezer for at least 30 minutes before frying.
- Line a large rimmed baking sheet with paper towels and place a wire rack on top.
Cooking
- In a heavy-duty pot, add enough canola oil to fill it 3-4 inches deep and heat to 375°F.
- In a small bowl, whisk together the whole milk, egg, and vanilla extract until well mixed.
- In a large bowl, combine the buttermilk pancake mix. Create a well in the center and pour in the milk mixture. Gently whisk together the batter to keep it slightly lumpy.
- Dip 4 to 5 frozen marshmallows into the batter, making sure they are completely covered.
- Drop the coated marshmallows into the hot oil and fry for about 25-30 seconds on each side until golden brown.
- Lift the marshmallows out of the oil and place them on the prepared baking sheet to drain.
- Repeat until all the marshmallows are fried.
Serving
- Dust the warm marshmallows with powdered sugar and top with whipped cream, chocolate sauce, and rainbow jimmie sprinkles as desired.
Notes
These treats are best served warm. For leftovers, store in an airtight container at room temperature for up to a day. Reheat in the oven for a few minutes to maintain crispiness.