Ingredients

20 large marshmallows (frozen)

⅔ cup whole milk

1 large egg (room temperature)

¼ teaspoon vanilla extract

1⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended)

Canola oil for frying

Powdered sugar (sifted)

Whipped cream (optional)

Chocolate sauce (optional)

Rainbow jimmie sprinkles (optional)

Instructions

Step 1: Place the marshmallows in the freezer for at least 30 minutes to keep them firm during frying.

Step 2: Line a large rimmed baking sheet with paper towels and a wire rack. Set aside for draining fried marshmallows.

Step 3: Heat canola oil in a large heavy-duty pot to 3-4 inches deep or fill your deep fryer. Heat the oil to 375°F, monitoring with a candy thermometer to maintain between 365°F and 375°F.

Step 4: In a small bowl, whisk together the whole milk, egg, and vanilla extract until fully combined.

Step 5: In a large bowl, add the buttermilk pancake mix and create a well in the center. Pour the milk mixture into the well and whisk gently just until combined. Leave the batter slightly lumpy. The batter should be thicker than regular pancake batter.

Step 6: Add 4 to 5 frozen marshmallows to the batter. Use your fingers to coat each marshmallow completely on all sides.

Step 7: 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 to fry evenly.

Step 8: Remove fried marshmallows with a slotted spoon and place them on the prepared baking sheet to drain excess oil. Repeat coating and frying the remaining marshmallows.

Step 9: Serve the deep fried marshmallows dusted lightly with powdered sugar. For extra indulgence, add whipped cream, drizzle with chocolate sauce, and sprinkle with rainbow jimmies.

Tips & Variations

Freeze the marshmallows well before frying to prevent melting and ensure a gooey center inside a crispy crust.

Use a candy thermometer to keep the oil temperature steady for the best frying results without soggy or burnt coating.

Try dipping the marshmallows in flavored pancake batter, such as cinnamon or cocoa, for a twist on the classic.

Storage

Deep fried marshmallows are best enjoyed fresh as they lose their crispness quickly. If you need to store them, keep them in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven (around 350°F) for a few minutes to regain some crispness, but avoid microwaving as it can make them soggy.

FAQs

Can I use regular marshmallows instead of frozen?

Freezing the marshmallows helps keep them firm during frying, preventing them from melting too quickly. Using room temperature marshmallows may result in a messier frying process and less gooey center.

What kind of oil is best for frying these marshmallows?

Canola oil is recommended because it has a high smoke point and neutral flavor, allowing the marshmallow flavor to shine. Other neutral oils with high smoke points, like vegetable or peanut oil, also work well.