Introduction

These incredibly crispy deep-fried marshmallows are a delightful treat that can be whipped up in under a minute. The contrast of crunchy golden coating with the soft, melty marshmallow inside makes for an irresistible snack or dessert.

Incredibly Crispy Deep Fried Marshmallows in 45 Seconds Recipe - Recipe Image

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 used)
Canola oil for frying (enough to fill 3-4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer)

Instructions

Step 1: Freeze the marshmallows for at least 1 hour to ensure they hold their shape during frying.
Step 2: In a bowl, whisk together the whole milk, egg, and vanilla extract until well combined.
Step 3: Dip each frozen marshmallow into the milk and egg mixture, coating it completely.
Step 4: Roll or coat the marshmallow thoroughly in the buttermilk pancake mix.
Step 5: Heat the canola oil to 375°F (190°C) in a Dutch oven or deep fryer.
Step 6: Fry the coated marshmallows in batches for 30 to 45 seconds, or until they turn golden brown and crispy.
Step 7: Remove the marshmallows with a slotted spoon and drain them on paper towels to remove excess oil.
Step 8: Serve immediately for the best texture and flavor.

Tips & Variations

Make sure marshmallows are fully frozen before frying to prevent them from melting too quickly.
For extra flavor, add a pinch of cinnamon or nutmeg to the pancake mix.
Try dipping the fried marshmallows in chocolate sauce or sprinkling with powdered sugar before serving.
If you prefer, use vegetable oil instead of canola oil for frying.

Storage

Deep-fried marshmallows are best enjoyed fresh because they lose their crispiness quickly. If needed, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven (350°F / 175°C) for a few minutes to restore some crunch, but note they will never be quite as crispy as when freshly fried.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of frozen?

The freezing step is important to keep the marshmallows from melting during frying. Regular marshmallows will likely become too gooey and lose their shape quickly.

Is buttermilk pancake mix necessary?

Buttermilk pancake mix adds a light, flavorful coating, but you can substitute regular pancake mix or a simple flour and baking powder mix if needed. The texture may vary slightly.

Incredibly Crispy Deep Fried Marshmallows in 45 Seconds Recipe

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These incredibly crispy deep-fried marshmallows are a quick and delightful treat, featuring a crunchy golden exterior and a soft, gooey marshmallow center. Frozen marshmallows are dipped in a vanilla-flavored egg and milk mixture, coated with buttermilk pancake mix, then deep-fried until perfectly crispy in just 45 seconds. Perfect for a fun snack or dessert, these marshmallows offer a delicious twist on a classic sweet.

Author: Lena
Prep Time: 10 minutes plus 1 hour freezing time
Cook Time: 5 minutes (including frying in batches)
Total Time: 1 hour 15 minutes
Yield: 20 crispy deep-fried marshmallows 1x
Category: Dessert
Method: Frying
Cuisine: American

Ingredients

Scale

Marshmallows

20 large marshmallows (frozen for at least 1 hour)

Wet Mixture

⅔ cup whole milk
1 large egg (room temperature)
¼ teaspoon vanilla extract

Batter/Coating

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

For Frying

Canola oil (enough to fill 3-4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer)

Instructions

Freeze Marshmallows: Place the large marshmallows in the freezer and let them freeze solid for at least 1 hour; this prevents them from melting too quickly when fried.
Prepare Wet Mixture: In a medium bowl, whisk together the whole milk, room temperature egg, and vanilla extract until fully combined and smooth.
Dip Marshmallows: Remove the frozen marshmallows from the freezer one at a time, and immediately dip each marshmallow into the milk and egg mixture, making sure they are well coated on all sides.
Coat with Pancake Mix: After dipping in the wet mixture, roll or sprinkle each marshmallow generously with the buttermilk pancake mix, ensuring an even and thick coating to create a crispy crust.
Heat Oil: Heat the canola oil in a deep fryer or a 5-quart Dutch oven to 375°F (190°C), using a thermometer to maintain an accurate and consistent frying temperature.
Deep Fry Marshmallows: Carefully place the coated marshmallows into the hot oil in small batches. Fry each batch for 30 to 45 seconds until the exterior is golden brown and crispy, taking care not to overcrowd the pan.
Drain Excess Oil: Using a slotted spoon, remove the fried marshmallows from the oil and place them on paper towels to drain off any excess oil.
Serve Immediately: Serve the crispy deep-fried marshmallows right away while still warm and gooey inside for the best texture and flavor experience.

Notes

Freezing marshmallows is critical to prevent them from melting during frying.
Use a thermometer to maintain oil temperature at 375°F for optimal crispiness.
Fry in small batches to avoid oil temperature drop and uneven cooking.
Serve immediately as the marshmallows will soften if left to sit.
Canola oil is recommended due to its high smoke point suitable for deep frying.
Make sure marshmallows are thoroughly coated with pancake mix for a crispy crust.

Keywords: deep fried marshmallows, crispy marshmallows, fried dessert, quick dessert, marshmallow recipe, buttermilk pancake coating