Deep Fried Marshmallows

Full Recipe for Deep Fried Marshmallows


  • 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)


  1. Heat Oil:
    • Heat the oil in a deep fryer or large pot to 375°F (190°C).
  2. Prepare Batter:
    • In a medium bowl, combine the pancake mix, water, and vanilla extract. Mix until smooth to form a batter.
  3. Prepare Coating:
    • Place the graham cracker crumbs in a shallow bowl.
  4. 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.
  5. Fry Marshmallows:
    • Carefully place the marshmallow into the hot oil and fry for about 30-60 seconds, or until golden brown.
  6. 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.
  7. Repeat Process:
    • Repeat with the remaining marshmallows.
  8. 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:

  1. Use Fresh Marshmallows:
    • Fresh marshmallows hold their shape better and melt perfectly inside the coating.
  2. 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.
  3. Use a Thick Batter:
    • Ensure the batter is thick enough to coat the marshmallows well. A thin batter can result in uneven coating.
  4. Freeze Marshmallows Slightly:
    • Freeze marshmallows for about 15 minutes before coating. This helps them hold their shape while frying.
  5. Use a Deep Fryer:
    • If possible, use a deep fryer for consistent temperature control and even frying.
  6. Don’t Overcrowd the Pan:
    • Fry a few marshmallows at a time to avoid lowering the oil temperature and ensure even cooking.
  7. Use Graham Cracker Crumbs:
    • Roll the batter-coated marshmallows in graham cracker crumbs for an extra layer of crunch and flavor.
  8. Ensure Even Coating:
    • Dip the marshmallows completely in the batter and crumbs to seal them well and prevent oil from seeping in.
  9. Drain Excess Oil:
    • After frying, place the marshmallows on a paper towel-lined plate to drain excess oil.
  10. Use a Slotted Spoon:
    • Use a slotted spoon to remove the marshmallows from the oil to avoid splashing and excess oil.
  11. Use the Right Oil:
    • Use oils with a high smoke point like vegetable, canola, or peanut oil for best results.
  12. Keep the Batter Cold:
    • Cold batter sticks better to the marshmallows. Refrigerate the batter if it starts to warm up.
  13. Adjust Cooking Time:
    • Fry for about 30-60 seconds or until golden brown. Adjust the time based on the size of the marshmallows.
  14. Serve Immediately:
    • Serve the marshmallows while they are still warm and gooey inside for the best taste and texture.
  15. Dust with Powdered Sugar:
    • Dusting the fried marshmallows with powdered sugar adds an extra layer of sweetness and presentation.
  16. Offer Dipping Sauces:
    • Serve with chocolate, caramel, or fruit sauces for added flavor.
  17. Try Different Coatings:
    • Experiment with coatings like crushed nuts, sprinkles, or flavored cereal for variety.
  18. Use Vanilla Extract:
    • Adding vanilla extract to the batter enhances the overall flavor.
  19. Ensure Proper Sealing:
    • Make sure the marshmallow is well sealed with batter to prevent it from melting into the oil.
  20. 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

  1. Can I use mini marshmallows instead of large marshmallows?
    • Yes, but adjust the frying time as mini marshmallows will cook faster.
  2. 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.
  3. 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.
  4. 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.
  5. Can I use gluten-free pancake mix?
    • Yes, a gluten-free pancake mix can be used as a substitute.
  6. 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.
  7. 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.
  8. 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.
  9. Can I use homemade marshmallows?
    • Yes, but homemade marshmallows might be softer, so handle them carefully.
  10. 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.
  11. 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.
  12. Can I use flavored marshmallows?
    • Yes, flavored marshmallows can add an extra dimension of taste.
  13. What is the best way to melt chocolate for dipping?
    • Melt chocolate in a microwave in 30-second intervals, stirring in between, until smooth.
  14. Can I make this recipe vegan?
    • Use vegan marshmallows and a vegan pancake mix with a plant-based milk substitute.
  15. Why are my marshmallows burning quickly?
    • The oil might be too hot. Ensure the oil temperature is consistent at 375°F.
  16. Can I use cereal crumbs instead of graham crackers?
    • Yes, crushed cereal can be a fun and tasty alternative.
  17. 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.
  18. Can I use chocolate-filled marshmallows?
    • Yes, this can be a delicious variation. Be careful as they might melt faster.
  19. Can I add sprinkles to the coating?
    • Yes, you can mix sprinkles with the graham cracker crumbs for a colorful touch.
  20. 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!