Deep Fried Marshmallows with Powdered Sugar, Whipped Cream, and Chocolate Drizzle Recipe
These Deep Fried Marshmallows are a fun and indulgent treat featuring frozen marshmallows coated in a fluffy buttermilk pancake batter, then quickly fried to a golden crisp. Finished with powdered sugar, whipped cream, chocolate sauce, and colorful sprinkles, they’re a delightful dessert perfect for parties or a special snack.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 20 deep fried marshmallows 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Scale
Marshmallows
- 20 large marshmallows, frozen
Batter
- ⅔ cup whole milk
- 1 large egg, room temperature
- ¼ teaspoon vanilla extract
- 1 ⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended)
Frying & Toppings
- Canola oil (enough for 3-4 inches deep in pot or per fryer fill line)
- Powdered sugar, sifted, for dusting
- Whipped cream, for serving
- Chocolate sauce, for drizzling
- Rainbow jimmie sprinkles, for garnish
Instructions
- Freeze Marshmallows: Place the marshmallows in the freezer for at least 30 minutes prior to frying to keep them firm during the process.
- Prepare Drainage: Line a large rimmed baking sheet with paper towels and set a wire rack on top to drain excess oil after frying.
- Heat Oil: Fill a large heavy-duty pot with canola oil to 3-4 inches deep or use the fill line if using an electric deep fryer. Heat the oil to 375°F, monitoring with a candy thermometer if using a pot to maintain 365°F to 375°F.
- Make Wet Mixture: In a small bowl, whisk together the whole milk, egg, and vanilla extract until the egg is fully incorporated.
- Prepare Batter: In a large bowl, add the buttermilk pancake mix and create a well in the center. Pour the milk mixture into the well and gently whisk just until combined. Batter should be slightly lumpy and thicker than traditional pancake batter for best coating.
- Coat Marshmallows: Add 4 to 5 frozen marshmallows to the batter bowl and fully coat each marshmallow on all sides using your fingers.
- Fry Marshmallows: Carefully drop the coated marshmallows into the hot oil. Fry for 25-30 seconds per side (about 1 minute total) until lightly golden brown. Flip gently with a slotted spoon if needed for even cooking.
- Drain Excess Oil: Using a large slotted spoon, transfer the fried marshmallows to the prepared wire rack over the baking sheet to drain off oil. Repeat coating and frying until all marshmallows are cooked.
- Serve: Arrange fried marshmallows on a large plate and dust lightly with powdered sugar. Optionally, serve individual portions topped with whipped cream, drizzled chocolate sauce, and rainbow sprinkles for extra fun and flavor.
Notes
- Freezing marshmallows helps them maintain shape and prevents them from melting too quickly during frying.
- Maintain oil temperature between 365°F and 375°F to ensure a golden crisp exterior without absorbing too much oil.
- The batter should be thick and slightly lumpy; overmixing makes a tough coating.
- Use a slotted spoon for safe handling and drainage of fried marshmallows.
- Serve immediately for best texture and flavor, as fried marshmallows are best enjoyed warm.
Keywords: deep fried marshmallows, fried dessert, marshmallow recipe, buttermilk pancake batter, fun dessert, party treat, chocolate drizzle
