Ultimate Crispy Deep Fried Marshmallows (Print version)
Golden, crispy battered marshmallows with a warm gooey center, dusted with powdered sugar. A fast, crowd-pleasing carnival treat you can make at home.
# Ingredients:
For the batter
01 -
1 cup (125 g) all-purpose flour
02 -
2 tablespoons cornstarch
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon salt
05 -
1 large egg
06 -
3/4 cup (180 ml) cold whole milk
07 -
1 teaspoon vanilla extract
For frying and finishing
08 -
12 large marshmallows
09 -
2 quarts (2 L) vegetable oil, for frying
10 -
1/2 cup (60 g) graham cracker crumbs (optional)
11 -
2 tablespoons powdered sugar, for dusting
# Instructions:
01 -
Arrange the marshmallows in a single layer on a plate or tray so they are not touching. Freeze for 1-2 hours until completely solid.
02 -
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, beat the egg, cold milk, and vanilla. Pour the wet ingredients into the dry and stir until just combined; a few small lumps are fine.
03 -
Pour about 2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat to 350°F (175°C) using a candy thermometer.
04 -
Working in batches of 3-4, drop frozen marshmallows into the batter and turn with a fork until evenly coated. For extra crunch, roll the battered marshmallows in graham cracker crumbs.
05 -
Carefully lower the coated marshmallows into the hot oil. Fry for 60-90 seconds, turning once, until the crust is deep gold and crisp.
06 -
Remove with a slotted spoon and drain on a wire rack or paper towels for a few seconds. Dust generously with powdered sugar while warm and serve immediately.
# Good to know:
01 -
Marshmallows must be frozen solid before frying to prevent melting.
02 -
Best served immediately while the shell is crisp.