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When you crave something playful yet incredibly indulgent, crispy deep fried marshmallows are a surefire way to bring wide grins and sticky fingers to any gathering. The outside is golden and crackling with each bite while the inside stays warm and gooey—the ideal combination of childhood nostalgia and grown up delight.
These became an instant hit at my daughter’s birthday. Warm from the fryer, topped with chocolate and whipped cream, no one could resist—adults hovered just as eagerly as the kids.
Ingredients
- Jumbo marshmallows: Makes for the ultimate fluffy center look for ones that feel slightly squishy and fresh
- Pancake mix: Forms a light batter that fries up crisp choose a mix without added flavoring for best results
- Large egg: Helps bind the batter together pick the freshest eggs for best flavor
- Milk: Thins the batter just enough use whole milk if available for richer taste
- Vegetable oil: High smoke point is essential opt for canola or sunflower oil for neutral taste
- Whipped cream: Optional yet irresistible topping freshly whipped makes it extra special
- Chocolate syrup: Brings a rich drizzle of cocoa sweetness choose a thick syrup to cling to the warm marshmallows
- Sprinkles: For a festive touch go for bright colors or mini chips for variety
Instructions
- Heat the Oil:
- Pour about three inches of oil into a sturdy deep pot and bring to 350 degrees Fahrenheit use a thermometer for accuracy this ensures the batter crisps up quickly without absorbing too much oil
- Prepare the Batter:
- In a medium bowl combine pancake mix egg and milk whisk thoroughly until smooth you want a thick yet pourable consistency a lump or two is okay but make sure there are no dry pockets
- Coat the Marshmallows:
- Using a fork or skewer gently dip each marshmallow into the batter turn to coat fully let any excess drip off so the layer is even but not too thick
- Fry the Marshmallows:
- Lower the coated marshmallows into the hot oil taking care not to overcrowd the pot fry for about thirty seconds to one minute turning as needed with a slotted spoon they should puff up and turn evenly golden
- Drain and Serve:
- Immediately transfer the fried marshmallows onto paper towels to drain serve while still warm with optional whipped cream chocolate syrup and bright sprinkles for extra flair
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Once I tried swapping different coatings but classic pancake batter is always the winner for my family. I remember my dad requesting a double batch at our last holiday picnic because the kids kept sneaking extras before dessert time.
Storage tips
Leftovers rarely happen but you can store cooled deep fried marshmallows in an airtight container for up to one day. They will lose crispness so to revive just pop in a hot oven for three to five minutes. Never refrigerate as this will toughen the marshmallow center.
Ingredient substitutions
If you need a dairy free version use your favorite plant based milk and an egg replacer. You can also try cake batter in place of pancake mix for a sweeter coating. Mini marshmallows work too but be sure to adjust the fry time to just a few seconds.
Serving suggestions
Serve alongside a spread of other fairground inspired treats like churros or deep fried Oreos. Pile into a sundae glass with extra whipped cream and drizzle. Top with crushed nuts or even a touch of sea salt for fun twists.
Cultural or historical context
While deep fried marshmallows are a playful state fair invention at heart they also tap into American traditions of roasting over campfires. Their appeal bridges age gaps thanks to their melting center and contrast between hot and cool.
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Deep fried marshmallows are a must try treat for both fun and flavor. Enjoy them fresh from the fryer for pure melty bliss.