Full Recipe for Deep Fried Marshmallows
Ingredients:
- 1 bag large marshmallows
- 1 cup pancake mix
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- Oil for frying (vegetable or canola oil)
- Powdered sugar for dusting (optional)
- Chocolate sauce for dipping (optional)
Directions:
- Heat Oil:
- Heat the oil in a deep fryer or large pot to 375°F (190°C).
- Prepare Batter:
- In a medium bowl, combine the pancake mix, water, and vanilla extract. Mix until smooth to form a batter.
- Prepare Coating:
- Place the graham cracker crumbs in a shallow bowl.
- Coat Marshmallows:
- Dip each marshmallow into the batter, ensuring it is fully coated.
- Roll the coated marshmallow in the graham cracker crumbs to coat evenly.
- Fry Marshmallows:
- Carefully place the marshmallow into the hot oil and fry for about 30-60 seconds, or until golden brown.
- Drain Excess Oil:
- Use a slotted spoon to remove the marshmallow from the oil and place it on a paper towel-lined plate to drain excess oil.
- Repeat Process:
- Repeat with the remaining marshmallows.
- Garnish and Serve:
- Dust with powdered sugar and serve with chocolate sauce for dipping if desired. Enjoy your crispy deep-fried marshmallows!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 120 kcal per marshmallow
Servings: 20
Achieving the perfect deep-fried marshmallows requires attention to detail and a few insider tips. Here are 20 secrets to help you create a delicious and crispy treat:
- Use Fresh Marshmallows:
- Fresh marshmallows hold their shape better and melt perfectly inside the coating.
- Keep the Oil at the Right Temperature:
- Maintain the oil temperature at 375°F (190°C) for even frying. Use a thermometer to monitor the temperature.
- Use a Thick Batter:
- Ensure the batter is thick enough to coat the marshmallows well. A thin batter can result in uneven coating.
- Freeze Marshmallows Slightly:
- Freeze marshmallows for about 15 minutes before coating. This helps them hold their shape while frying.
- Use a Deep Fryer:
- If possible, use a deep fryer for consistent temperature control and even frying.
- Don’t Overcrowd the Pan:
- Fry a few marshmallows at a time to avoid lowering the oil temperature and ensure even cooking.
- Use Graham Cracker Crumbs:
- Roll the batter-coated marshmallows in graham cracker crumbs for an extra layer of crunch and flavor.
- Ensure Even Coating:
- Dip the marshmallows completely in the batter and crumbs to seal them well and prevent oil from seeping in.
- Drain Excess Oil:
- After frying, place the marshmallows on a paper towel-lined plate to drain excess oil.
- Use a Slotted Spoon:
- Use a slotted spoon to remove the marshmallows from the oil to avoid splashing and excess oil.
- Use the Right Oil:
- Use oils with a high smoke point like vegetable, canola, or peanut oil for best results.
- Keep the Batter Cold:
- Cold batter sticks better to the marshmallows. Refrigerate the batter if it starts to warm up.
- Adjust Cooking Time:
- Fry for about 30-60 seconds or until golden brown. Adjust the time based on the size of the marshmallows.
- Serve Immediately:
- Serve the marshmallows while they are still warm and gooey inside for the best taste and texture.
- Dust with Powdered Sugar:
- Dusting the fried marshmallows with powdered sugar adds an extra layer of sweetness and presentation.
- Offer Dipping Sauces:
- Serve with chocolate, caramel, or fruit sauces for added flavor.
- Try Different Coatings:
- Experiment with coatings like crushed nuts, sprinkles, or flavored cereal for variety.
- Use Vanilla Extract:
- Adding vanilla extract to the batter enhances the overall flavor.
- Ensure Proper Sealing:
- Make sure the marshmallow is well sealed with batter to prevent it from melting into the oil.
- Be Mindful of Safety:
- Fry in a well-ventilated area, use long tongs, and keep a fire extinguisher nearby for safety.
Most Popular Questions and Their Answers Related to Deep Fried Marshmallows
- Can I use mini marshmallows instead of large marshmallows?
- Yes, but adjust the frying time as mini marshmallows will cook faster.
- Can I make the batter ahead of time?
- It’s best to prepare the batter fresh, but you can mix the dry ingredients ahead and add the liquid ingredients just before frying.
- Can I use a different type of oil for frying?
- Yes, any high smoke point oil such as canola, vegetable, or peanut oil will work.
- Can I bake instead of frying the marshmallows?
- Baking won’t achieve the same crispy texture, but you can try baking at a high temperature (450°F) for a few minutes.
- Can I use gluten-free pancake mix?
- Yes, a gluten-free pancake mix can be used as a substitute.
- How can I keep the marshmallows from sticking together while frying?
- Fry them in small batches and ensure they are well-coated with the batter and crumbs.
- Can I add other flavors to the batter?
- Yes, you can add a teaspoon of cocoa powder, cinnamon, or any other flavoring to the batter.
- How do I store leftovers?
- Deep-fried marshmallows are best eaten fresh, but you can store them in an airtight container and reheat in an oven for a few minutes.
- Can I use homemade marshmallows?
- Yes, but homemade marshmallows might be softer, so handle them carefully.
- Can I make these without the graham cracker crumbs?
- Yes, but the graham cracker crumbs add a nice texture and flavor reminiscent of s’mores.
- Is there a way to make these healthier?
- Deep-frying is inherently not very healthy, but you can try using an air fryer for a slightly healthier version.
- Can I use flavored marshmallows?
- Yes, flavored marshmallows can add an extra dimension of taste.
- What is the best way to melt chocolate for dipping?
- Melt chocolate in a microwave in 30-second intervals, stirring in between, until smooth.
- Can I make this recipe vegan?
- Use vegan marshmallows and a vegan pancake mix with a plant-based milk substitute.
- Why are my marshmallows burning quickly?
- The oil might be too hot. Ensure the oil temperature is consistent at 375°F.
- Can I use cereal crumbs instead of graham crackers?
- Yes, crushed cereal can be a fun and tasty alternative.
- How do I keep the marshmallows from dissolving in the oil?
- Make sure they are well-coated in batter to protect the marshmallow from direct contact with the hot oil.
- Can I use chocolate-filled marshmallows?
- Yes, this can be a delicious variation. Be careful as they might melt faster.
- Can I add sprinkles to the coating?
- Yes, you can mix sprinkles with the graham cracker crumbs for a colorful touch.
- How do I prevent the marshmallow from oozing out while frying?
- Ensure a thick, even coating of batter and crumbs to seal the marshmallow inside.
By following these secrets and answers, you can achieve the perfect deep-fried marshmallows with a crispy exterior and gooey interior. Enjoy your delicious treat!